These crowd-pleasing loaded sweet potato skins are the perfect way to sneak some extra nutrients into your game day spread.
Instead of making a traditional potato skin, I opted to lighten things up by packing in the veggies and replacing the sour cream with greek yogurt. I also added mashed white beans to increase the protein and satiety factor, while keeping things meat-free so my vegetarian friends could enjoy too.
You will love these sweet potato skins! They’re:
- 3 Medium Sweet Potatoes
- 1.5 Tablespoon Avocado Oil or Olive Oil, divided
- 1 Shallot, chopped
- 3 Cups of Baby Spinach
- 1 Garlic Clove, minced
- ⅓ C Plain Greek Yogurt
- 1 Cup White Beans, mashed
- ½ C Sharp Cheddar Cheese, grated
- Salt and Pepper to taste
- Green onion for garnish
- Preheat oven to 400F. Place potatoes on a lined baking sheet and bake until cooked through and soft, about 45 minutes. Remove from oven when done and allow to cool until they are cool enough to handle. Reduce oven to 350F.
- Slice potatoes lengthwise and scoop out the flesh, leaving a thin lining of sweet potato inside. Add the flesh to a large bowl and set aside. Drizzle the skins with ½ tablespoon oil, and return to baking sheet. Place back in the oven until crispy, about 10 minutes. Remove from oven and set aside.
- Heat the remaining tablespoon of oil in a skillet over medium heat. Add the shallot and garlic to the pan and sauté until fragrant and shallot is translucent. Add the spinach to the pan and stir until just wilted. Add the spinach to the bowl with the sweet potato flesh.
- Add the mashed beans, greek yogurt, salt and pepper to the potato and spinach mixture. Stir well until all ingredients are combined and potato is mashed.
- Fill each potato skin with equal amounts of the mixture. Top with cheese and return to the oven until cheese is melted and potatoes are warmed through. About 10 minutes.
- Remove from oven and garnish with green onion. Serve immediately.