Stuffed Sweet Potato Skins

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A savory alternative to our candied usual spuds. These sweet potato skins can be totally prepared other than the final baking time the day before, and refrigerated.

By catholic soup queen

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Recipe Summary

cook:
1 hr 5 mins
total:
1 hr 20 mins
prep:
15 mins
Servings:
8
Yield:
8 potato skins
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 375 degrees F (190 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.

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  • Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour. Remove from the oven and let cool slightly, 5 to 10 minutes.

  • While potatoes are cooling, heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Transfer mixture to a medium to large heat-proof bowl. Add Cheddar cheese and mix well.

  • Slice cooled spuds lengthwise. Scoop insides out and into the sausage mixture, creating a cavity in the potato skins. Stir sausage mixture well; mound ingredients evenly into the empty potato skins using a small scoop. Arrange on a baking sheet.

  • Bake in the preheated oven until heated through, 15 to 20 minutes.

Cook's Notes:

You can use yams instead of sweet potatoes, if you'd like.

You can use sweet turkey sausage instead of sage sausage, if you'd like.

To speed up next-day cooking time, place in a stoneware dish and cook in a microwave on high for 2 minutes and transfer to a preheated oven for additional 5 minutes.

Nutrition Facts

Per Serving:
201 calories; protein 6.6g; carbohydrates 29.4g; fat 6.5g; cholesterol 18.2mg; sodium 290.5mg. Full Nutrition
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