Loaded Sweet Potato Skins

Tyson and I don't normally like sweet potatoes as a side dish...but this recipe we both enjoyed.

*I cooked the sweet potatoes in the microwave and used pre-baked and crumbled bacon to save on time.

Loaded Sweet Potato Skins

Prep Time: 20 mins. Total Time: 1 hr. 20 mins.

4 Medium Sweet Potatoes (about 2 lbs total) scrubbed and patted dry

1 Tablespoon Olive Oil
Coarse Salt and Ground Pepper

1/4 Cup Low-Fat Buttermilk

1/4 teaspoon Sweet Paprika, plus more for garnish

4 Slices Bacon

1/4 Cup Reduced-Fat Sour Cream

1 Green Onion (sliced for garnish)

1. Preheat oven to 450. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40-45 minutes. Let cool (keep oven on).

2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)

3. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.

4. Meanwhile, in a skillet, cook bacon over medium until crisp, 5-8 minutes. Drain on a paper towel lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and green onion; cut in half to serve.

*Recipe from Jan/Feb 2009 Martha Stewart Everyday Food magazine.