Ingredients Jump to Instructions ↓

  1. 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry

  2. 1 tablespoon olive oil

  3. Coarse salt and ground pepper

  4. 1/4 cup low-fat buttermilk

  5. 1/4 teaspoon sweet paprika, plus more for garnish

  6. 4 slices bacon

  7. 1/4 cup reduced-fat sour cream

  8. 1 scallion, sliced, for garnish

Instructions Jump to Ingredients ↑

  1. � � Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).

  2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)

  3. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.

  4. Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.


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