Introducing our game day recipe remake #2: The Potato Skin. Swap white for sweet, skip the cheese and add Southwest Ranch. True story: we offered these up to a construction crew working next door. The feedback? "Don't change a thing."
PS What Team are you on?
What you need
2 medium sweet potatoes
1 tablespoon oil
coarse salt and ground pepper
2 tablespoons Tessemae’s Southwest Ranch Dressing
6 scallions, thinly sliced
4 slices bacon
What to do
Heat oven to 450. Rub the sweet potatoes with oil and season with salt and pepper. Bake on a rimmed baking sheet until tender, about 35 minutes. Let them cool until they are easy to handle.
While you wait, reduce the oven to 375 and cook the bacon on a foil-lined rimmed baking sheet until browned, about 20 minutes. Crumble the bacon. Return oven heat to 450.
Halve the sweet potatoes lengthwise. Next, halve them crosswise on a slight bias. You will now have 4 pieces. Cut each of these lengthwise in half to create a nice sized “skin.” Scoop out some of the sweet potato flesh, leaving enough in the skin to make a firm cup.
Mix the scooped out sweet potato with the Southwest Ranch and half of the scallions. Stuff the mixture back into the sweet potato skins. Arrange them on baking sheet and bake until browned around the edges, about 15 minutes. Top the potatoes with the bacon, remaining scallions, and a drizzle of Southwest Ranch.
Tip: This recipe is easily doubled to feed a crowd!
Makes 16 Skins