Description
Enjoy these loaded sweet potato skins, a healthier and delicious alternative to traditional nachos. They’re packed with flavor and perfect for a satisfying snack or appetizer.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 cup cooked shredded chicken or black beans (for vegetarian option)
- 1/4 cup salsa
- 1/4 cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons chopped cilantro
- 1 tablespoon diced red onion
- 1 tablespoon non-fat Greek yogurt or sour cream (optional)
- 1 tablespoon sliced jalapeños (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the sweet potatoes. Pierce them a few times with a fork.
- Bake the sweet potatoes for 45-60 minutes, or until tender. Let them cool slightly.
- Cut the sweet potatoes in half lengthwise. Scoop out most of the flesh, leaving about a 1/4-inch border to create a skin boat.
- Brush the inside and outside of the skins with olive oil. Season with salt and pepper.
- Place the sweet potato skins cut-side up on a baking sheet.
- Bake for another 10-15 minutes, or until the skins are slightly crispy.
- Stuff the skins with your choice of shredded chicken or black beans.
- Top with salsa and shredded cheese.
- Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
- Garnish with cilantro, red onion, Greek yogurt/sour cream, and jalapeños if desired.
Notes
- For extra crispy skins, you can bake them an additional 5-10 minutes.
- Feel free to customize your toppings with your favorite nacho ingredients.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaded sweet potato skin half
- Calories: Approx. 200-250 (varies with toppings)
- Sugar: Approx. 8-12g
- Sodium: Approx. 200-300mg
- Fat: Approx. 5-10g
- Saturated Fat: Approx. 2-4g
- Unsaturated Fat: Approx. 3-6g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 5-8g
- Protein: Approx. 10-15g
- Cholesterol: Approx. 20-30mg