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These paleo potato skins make the perfect side dish or light veggie entree. They also make great football apps! If you dislike strong cheeses, feel free to sub white cheddar or another sharp cheese for the Gruyere.
First, cook the sweet potatoes. Preheat oven to 375 F. Puncture the sweet potatoes a few times with a fork. Bake sweet potatoes until slightly squishy when squeezed with an oven mitt, about 75 minutes.
If you have time, I recommend refrigerating the sweet potatoes for an hour or two at this point, as they are easier to scoop out neatly when cold. If you don’t have the time, simply let them cool for 10-15 minutes before proceeding.
Cut sweet potatoes in half lengthwise and scoop out the insides into a large bowl, leaving a small layer of sweet potato attached to each skin. I find that the easiest way to do this is to go around the sweet potato, marking a line about 1/4 inch from the skin with a spoon. Then I continue to scoop it out inside the lines. If you accidentally scoop all the way down to the bottom on part of your sweet potato, it’s no big deal. You can mush some sweet potato to cover it up with the back of your spoon. Set the bowl of sweet potato flesh aside.
Turn oven up to 450 F. Line a baking sheet with foil and spray it with cooking spray. (That part is important so your potato skins won’t stick!) Place the empty potato skins on the baking sheet, brush lightly with olive oil and sprinkle with salt and pepper. Bake at 450 F for 15 minutes to get the skins crispier. (The insides of the potato will not get crispy like an Idaho potato would, though.)
In the meantime, prepare the filling. Trim the leeks to include just the white parts. Leeks collect lots of dirt in between the layers, so cut each leek in half lengthwise, and rinse thoroughly. Then drain them and slice thinly.
Heat a large pan over medium-high heat. Add 2 tablespoons of olive oil. Once hot, add the leeks and saute for about 2 minutes. Add the garlic, saute for another minute, then add the cauliflower. Saute, stirring occasionally, until leeks and cauliflower soften, about 7 minutes. Season to taste with salt and pepper. Remove from the heat.
Mash together the sweet potato flesh and cream cheese. The sweet potato should be soft enough that you can do this with the back of a spoon. Add the leek and cauliflower mixture to the bowl and mix until well combined.
Time to assemble the potato skins! Scoop some of the sweet potato and leek mixture into each skin. Top with about 2 tablespoons of grated Gruyere per skin. Place the skins back on the tray.
Finally, return the skins to the oven and cook at 450 F for 5 minutes, or until the cheese is melted.
That’s right, I said french fries! Low-fat, healthy french fries! I haven’t had a “real” french fry since February 2006. I have sworn off all deep-fried foods, as a personal preference. So when I came up with this recipe I almost cried; they are that good!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!