With New Year’s Resolutions often comes commitments we can’t keep, or, commitments we keep just until the Big Game! This week’s recipe is for a skinny alternative to traditional potato skins that are often served at the football game.
How did we make them skinny? We swapped white potatoes for sweet potatoes, bacon for roasted vegetables, cheddar cheese for Gorgonzola, and sour cream for Greek yogurt. Instead of going home feeling incredibly guilty, bring these with you to share!
Skinny Potato Skins
- 4 Sweet Potatoes
- 1 Red Onion
- 1 Bunch Asparagus
- 1-2 Small Red Pepper
- Course Salt
- Fresh Ground Pepper
- Olive Oil
- Gorgonzola Cheese (optional)
- Plain Greek Yogurt (optional)
- Preheat oven 400 deg.
- Wash sweet potatoes, pat dry. Rub skin of potatoes with olive oil. Bake on baking pan for 45 minutes.
- Remove sweet potatoes from oven. Allow to cool until you can handle. Slice potato vertically 1/2 inch thick. (Save potato flesh for another recipe.)
- Return skins to baking sheet. Set aside.
- Wash asparagus. Remove tops. Arrange asparagus tops on baking sheet with potato skins.
- Cut onion lengthwise and remove peel. Julienne the onion halves. Keep slices in tact and place them onto baking sheet with potato skins and asparagus.
- Wash small red pepper. Slice horizontally and place onto baking sheet with potato skins, asparagus tops, and onion.
- Drizzle olive oil over potato skins, asparagus tops, onion, and red pepper. Season with salt and pepper to taste. Bake for an additional thirty minutes.
- Top potato skins with asparagus, onion, and/or red pepper.
- Garnish with Gorgonzola cheese and Greek yogurt. Serve.