Sweet Potato Skins
Baked with Gorgonzola cheese and homemade bacon bits... it's a party in your mouth... enough said!
Baked with Gorgonzola cheese and homemade bacon bits... it's a party in your mouth... enough said!
Serves: makes 8 skins
Ready in: 45 minutes
You'll Need:
4 small sweet potatoes
1 ounce center cut bacon
1/2 cup Gorgonzola cheese crumbles
1/4 teaspoon red pepper flakes
1/2 tablespoon olive oil
1 tablespoon fresh thyme leaves
Here's How:
1. Preheat the oven to 375 degrees.
2. Wash the potatoes, then cut them lengthwise. Add them to a pot filled with cold water. Bring to a boil and cook until fork tender, about 15 minutes. Transfer the potatoes to a plate until they are cool enough to handle.
3. Place the bacon in a cold pan, then heat the pan to medium-high. Cook the bacon until it's golden and crispy, about 5 minutes. Transfer to a plate; when the bacon is cool enough to handle, use your hands to crumble it into bits. Set aside.
4. When the potatoes are cool, use a spoon to scoop out most of the meat of the potato, leaving about 1/8 of an inch of potato over the skin (reserve this for mashed sweet potatoes). Place the potato on a baking sheet.
5. Divide the gorgonzola cheese among the potato skins, then top each with bacon bits. Sprinkle with the red pepper flakes, a pinch of salt and some freshly ground black pepper. Drizzle with olive oil.
6. Bake for 20-25 minutes or until the cheese is golden and bubbly (you can set the oven to broil to speed the process). Remove from the oven, garnish with thyme, and serve.
Ready in: 45 minutes
You'll Need:
4 small sweet potatoes
1 ounce center cut bacon
1/2 cup Gorgonzola cheese crumbles
1/4 teaspoon red pepper flakes
1/2 tablespoon olive oil
1 tablespoon fresh thyme leaves
Here's How:
1. Preheat the oven to 375 degrees.
2. Wash the potatoes, then cut them lengthwise. Add them to a pot filled with cold water. Bring to a boil and cook until fork tender, about 15 minutes. Transfer the potatoes to a plate until they are cool enough to handle.
3. Place the bacon in a cold pan, then heat the pan to medium-high. Cook the bacon until it's golden and crispy, about 5 minutes. Transfer to a plate; when the bacon is cool enough to handle, use your hands to crumble it into bits. Set aside.
4. When the potatoes are cool, use a spoon to scoop out most of the meat of the potato, leaving about 1/8 of an inch of potato over the skin (reserve this for mashed sweet potatoes). Place the potato on a baking sheet.
5. Divide the gorgonzola cheese among the potato skins, then top each with bacon bits. Sprinkle with the red pepper flakes, a pinch of salt and some freshly ground black pepper. Drizzle with olive oil.
6. Bake for 20-25 minutes or until the cheese is golden and bubbly (you can set the oven to broil to speed the process). Remove from the oven, garnish with thyme, and serve.
