I've recently become a huge fan of Pinterest (and all other things that distract me from working on my dissertation--ha, funny, but also not funny). While browsing food for inspiration, I came across these Healthy Sweet Potato Skins thanks to Pinch of Yum and just HAD to try them. I love potatoes and this is a way to try a classic taste in a healthy way. Feel free to serve these as a meal themselves (and even top with turkey bacon) or as a side dish paired with chicken or fish. They would also make a great party appetizer.
3 Sweet Potatoes
1 Tbsp. Extra-Virgin Olive Oil, plus more to spread on cooked skins
2 Tbsp. Minced Onion
1 Bag (6 oz) Baby Spinach, Fresh (rinsed and dried)
1/4 Cup (2 oz.) Light or Non-Fat Sour Cream
1/4 Cup (2 oz.) Light or Non-Fat Cream Cheese (I used whipped)
1 Cup Chickpeas/Garbanzo Beans
1/4 Shredded Mozzarella Cheese or Mexi-blend (Light or Non-fat)
Sea Salt and Black Pepper, to taste
1. Preheat oven to 350 degrees. Stab (not to sound too violent) each potato multiple times with a fork. Wrap each potato in foil. Bake at 350 for 45-60 minutes, or until they are tender.
2. Cut potatoes in half and let cool for 5-10 minutes. Meanwhile, heat olive oil and onion over medium-high heat for 2-3 minutes. Add in spinach and heat for an additional 2-3 minutes, or until spinach is cooked and starts to look wilted. Remove from heat and set aside.
3. Scoop out most of the sweet potato "meat" from the potato (leave a thin layer left). Mix sweet potato "meat" with the sour cream and cream cheese until well-combined and mashed. Add in the chickpeas, spinach, and sea salt and pepper (optional) (Also, watch out for baby hands, see photo at right).
4. Spread a little bit of olive oil on the skins of the potatoes and Bake for another 5 minutes. Remove from oven and fill each potato skin with the sweet potato mixture. Top with Mozzarella cheese.
5. Bake again for 10-15 minutes, or until cheese is melted and filling is heated.