I love these loaded tater skins, but they are not figure friendly. I was looking for some healthier Super Bowl Recipes when I found this recipe in my current issue of Woman’s Day Magazine. They look delish!
My kitchen looks like a bomb went off in it right now. There are boxes everywhere, and I am pretty sure one of the kids got into the packing peanuts cause somebody is responsible for them being all over the kitchen floor. I know you do not want to see the pictures so I will spare you today, and just give you the recipe. These are VERY easy and only have a couple ingredients.
Since you only need the skins, you should make a sweet potato casserole for with dinner on Monday. You will already have the potatoes ready to go!
Low Cal Sweet Potato Skins
- 8 small sweet potatoes (about 3 lb total), scrubbed
- 1⁄4 cup grated Parmesan (1 oz)
- 1⁄8 tsp cayenne pepper
- Olive oil cooking spray
Heat oven to 425ºF. Using a sharp knife, cut off four 1⁄4-in.-thick skins from each potato. Keep the centers for another use.
Place the skins on rimmed baking sheets. Bake until tender, 20 to 25 minutes.
Meanwhile, in a small bowl, combine the Parmesan and cayenne pepper.
Remove the potato skins from the oven and heat the broiler.
Lightly spray the potatoes with olive oil spray and sprinkle with the Parmesan mixture. Broil until golden brown, 4 to 5 minutes.