But, every once in awhile it's just time to splurge. I just couldn't resist Martha's Loaded Sweet Potato Skins, so I decided to make them for a main course tonight.
It was a super simple recipe. I cooked the potatoes in the oven at 425 for around 40 minutes, until the potatoes were soft. I made some buttermilk by mixing 1/4 cup of low fat milk with 3/4 teaspoon lemon juice. Once the potatoes were done, I scooped out 1/3 cup from each of them. I mixed this potato with the buttermilk while mashing.
I then placed the mashed potato mix back into the potato skins and baked these for 15 minutes. When these were done, I topped with a scallion and plenty of sour cream. Naturally, I skipped the bacon.
These totally hit the spot, and made a fantastic dinner.
Recipe (courtesy of Martha Stewart):
Ingredients
- 4 medium sweet potatoes (about 2 pounds 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 scallion, sliced, for garnish
Directions
- Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
- 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.)
- Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
- Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 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 scallion; cut in half to serve.
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