(Sweet) Potato Skins


What better snack could you ask for to go along with your (gluten free) brewskies this St Paddy’s Day?  This recipe is a big improvement on an attempt I made last year.  Lately I’m going back and re-working a lot of my old recipes lately…to include a THIRD version of this pie.  What’s cooking if you can’t keep making it better, right?  Besides, sometimes I feel kind of guilty for letting old recipes die.  There’s so many wonderful things I’ve made like, ONCE and never re-visited because I get so caught up with my almost obsessive desire to come up with “The Next Big Thing.”  Remember this?  Or these?  Or…OMG…THESE????  I’m a horrible person.

(Sweet) Potato Skins
Prep time:
Cook time:
Total time:
Serves: 4
  • 2 Large Sweet Potatoes or Yams
  • Olive Oil, for brushing
  • 1/2 Onion, diced
  • 3 cloves Garlic, minced
  • 1 Bell Pepper, diced
  • 1/2 pound Ground Beef
  • Salt and Pepper to taste
  • 4 oz Chevre (optional)
  1. Slice the potatoes in half lengthwise and brush with oil.
  2. Arrange on a baking sheet and bake at 400 degrees for 30 minutes, until tender.
  3. Meanwhile, heat a pan over medium-high.
  4. Add a little oil and brown the meat. Add the veggies and seasoning and sautee everything until the veggies are tender. Remove from heat.
  5. When the potatoes are done, let cool slightly, then spoon out the insides, leaving a thin layer of potato flesh on the skin.
  6. Fill with meat mixture and top with cheese if desired.
  7. Return to the oven for an additional 10 minutes, until heated through and crisp.


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3 thoughts on “(Sweet) Potato Skins

  1. Corey Tisdale

    It looks like there is also celery in the pic. I am making this tonight, so I wanted to leave this comment to remind me (and anyone else) to add a little celery!


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