Low in carbs and sugars, this healthy variation on a classic is sure to be a new favorite.

[cooked-sharing]

sweet potato skins topped with guacamole
Yields2 Servings
Potato Skins
 4 small sweet potatoes
 1 tbsp extra-virgin olive oil
 0.13 tsp kosher salt
 0.50 cup shredded cheddar cheese
Guacamole and Toppings
 1 ripe avocado
 1 clove garlic minced
 0.25 cup chopped tomato
 2 tbsp minced red onion
 1 tbsp lime juice
 0.13 tsp salt
 chopped cilantro for garnish
1

Preheat oven to 400 degrees F.

2

Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50 minutes to 1 hour. Carefully unwrap and set aside to cool.

3

Line a baking sheet with parchment paper.

4

Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20 to 30 minutes.

5

Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon Cheddar. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.

6

Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt.

7

Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.

Source: Eating Well 

Active time: 25 minutes

Total: 2 hours

Nutrition Facts

Serving Size 8 servings

Servings 2


Amount Per Serving
Calories 117
% Daily Value *
Total Fat 79g122%
Saturated Fat 22g111%
Cholesterol 72mg24%
Sodium 1132mg48%
Total Carbohydrate 97g33%
Dietary Fiber 29g116%
Sugars 26g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Potato Skins
 4 small sweet potatoes
 1 tbsp extra-virgin olive oil
 0.13 tsp kosher salt
 0.50 cup shredded cheddar cheese
Guacamole and Toppings
 1 ripe avocado
 1 clove garlic minced
 0.25 cup chopped tomato
 2 tbsp minced red onion
 1 tbsp lime juice
 0.13 tsp salt
 chopped cilantro for garnish

Directions

1

Preheat oven to 400 degrees F.

2

Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50 minutes to 1 hour. Carefully unwrap and set aside to cool.

3

Line a baking sheet with parchment paper.

4

Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20 to 30 minutes.

5

Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon Cheddar. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.

6

Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt.

7

Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.

Sweet Potato Skins with Guacamole

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