Packed with vitamin A, roasted sweet potatoes are creamy, delicious and have more fiber and less starch than their pale cousins. Here, I load sweet potato skins with smoky Gouda cheese, sour cream, scallions and parsley. It’s a very versatile recipe so feel free to play with the filling and topping ingredients.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 20 min |
| Yield: | 4 main course servings or 8 appetizer servings |
Ingredients
- 4 large sweet potatoes, scrubbed and pierced several times with the tines of a fork
- 4 tablespoons unsalted butter
- 1 cup shredded smoked Gouda cheese (about 4 ounces)
- 1 teaspoon smoked paprika
- Kosher salt and freshly cracked black pepper
- 1 cup sour cream
- 4 scallions, chopped
- Parsley or other soft herbs, such as cilantro or basil, chopped, for garnish
Instructions
- Preheat your oven to 400 degrees F. Roast the potatoes on a baking sheet until they can be easily pierced with a fork, 40 to 50 minutes. Remove from the oven and let sit until cool enough to handle. Leave the oven on for the final bake.
- Cut the potatoes in half lengthwise. Using a metal spoon, scoop out 3/4 of the potato flesh into a medium bowl, leaving the skins protected by a layer of potato. Put the potato shells skin-side down on the baking sheet.
- Mash the potato filling in the bowl then stir in the butter, smoked gouda and smoked paprika. Add salt and pepper, to taste.
- Divide the filling equally among the potato skins and return to the oven for 10 minutes.
- Remove the potatoes and top with a dollop of sour cream, a sprinkle of scallions, freshly cracked black pepper and chopped parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 231 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 46 mg |
| Sodium | 328 mg |