Holiday Sweet Potato Skins |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My family loves regular potato skins, but I thought I would try something with sweet potatoes instead. Although we usually enjoy them as a snack, the change-of-pace appetizers make an excellent side dish. âDeborah Puette, Lilburn, Georgia Ingredients:
3 large sweet potatoes |
2 tablespoons butter, melted |
1-1/4 teaspoons salt |
3 tablespoons honey |
2 green onions, thinly sliced |
5 bacon strips, cooked and crumbled |
1/2 cup dried cranberries |
1 cup (4 ounces) shredded gouda cheese |
sour cream |
Directions:
1. Scrub and pierce sweet potatoes. Microwave on high for 4-6 minutes or until almost tender. When cool enough to handle, cut each potato lengthwise into 4 wedges.
2. Place a 28-in. x 18-in. piece of heavy-duty foil on a large baking sheet. Arrange potatoes in a single layer on foil. Brush with butter; sprinkle with salt and drizzle with honey. Top with a second large piece of foil. Bring edges of foil together; crimp to seal, forming a large domed packet.
3. Bake at 400° for 15-20 minutes or just until fork tender. Carefully uncover; sprinkle with green onions. Broil 4-6 in. from the heat for 4 minutes. Sprinkle with bacon, cranberries and cheese. Broil 1-2 minutes longer or until cheese is melted. Serve with sour cream. Yield: 1 dozen.
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