Sweet Potato Skins
Remember when potato skins were a real novelty? If you grew up in small town Wisconsin I bet you do. I feel like potato skins were reserved for restaurant chains like TGI Fridays and California Pizza Kitchen. God, when I was a kid I would have killed to have one of those restaurants near us. The only reason I knew they existed was because I got to travel to exotic far away places like Appleton for gymnastics sometimes. (if you’re not from Wisconsin, Appleton is about 90 miles away from where I grew up; they had a mall with a Disney store and a real food court).
Anyway, I loved potato skins but I could only get them when I got to travel outside the county. Oh my, how our perspectives change. How fantastic that back then life didn’t get any better than potato skins and the Disney store.
These are really a lot different than Friday’s potato skins, obviously. For one, I don’t like to fry things. So these are baked (at a high temperature to give them some crispiness). I also used sweet potatoes, because honestly my babies love them and I was going for a two-for-one meal here. I decided to keep the toppings traditional – bacon and cheese – and let me tell you, the flavor combo of sweet and savory is a real winner.
- 3 large sweet potatoes
- ~ 3/4 cup shredded cheese (I used cheddar + jack)
- ~1/4 cup cooked & crumbled bacon
- Canola oil
Start by baking the potatoes. Ours were HUGE (come on, Central Market, what kind of steroids are these guys on??). So they took about an hour in a 350 degree oven. Let them cool, then cut them in half lengthwise. Scoop out most of the middle, about 1/4-1/2 inch remaining around the skin. Reserve this for whatever your heart desires.
Increase oven temp to 425. Place a wire rack on top of a rimmed baking sheet, place the potato skins on there skin side up, and brush them with olive oil. Sprinkle with salt. Roast until slightly crisp, about 20-25 minutes. Remove from oven, flip over, add cheese and bacon to each, and put them back in the oven for a few more minutes (about 5) until the cheese is melted.