Stuffed Sweet Potato Skins

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.

Step: 1

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

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

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

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

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can made a dish do more often .