Guacamole-topped sweet potato skins: A Tantalizingly Healthful Snack

In this crowd-pleasing easy recipe, top crispy sweet potato skins with guacamole for a healthier take on classic potato skins.  

Ingredient

Potato Skin – 4 small sweet potatoe – 1 tablespoon extra-virgin olive oil – ⅛ teaspoon kosher salt – ½ cup shredded Cheddar cheese

Guacamole & Topping – 1 ripe avocado – 1 tablespoon lime juice – 1 clove garlic, minced – ⅛ teaspoon salt – ¼ cup chopped tomato – 2 tablespoons minced red onion – Chopped cilantro for garnishe

Direction

Preheat oven to 400°.

Wrap sweet potatoes tightly in foil and place on a baking sheet. Roast for 50 minutes to an hour or until very tender. Carefully unwrap and set aside to cool.  

Prepare a baking sheet with parchment paper. Cut each potato in half lengthwise and scoop the meat out, leaving a 1/4-inch border. Place sweet potato halves, skin side up, on prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake for 20-30 minutes, until golden and crisp.  

Cut each skin in half widthwise and return it to the baking sheet, skin side down. Sprinkle each with 1 tablespoon Cheddar cheese. Return to the oven and cook for 8 to 10 minutes, or until the cheese has melted.  

Meanwhile, make the guacamole. In a medium-sized bowl, mash the avocado. Mix in lime juice, garlic, and salt.

If desired, top the sweet potato skins with guacamole, tomato, onion, and cilantro. 

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