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Tasty Tuesday: Health Potato Skins


There used to be this show on Lifetime called Cook Yourself Thin and they had some really delicious recipes that were kind of healthy. This recipe comes from a cookbook that they put out and I promise you will not be disappointed. I personally use the microwave to bake my sweet potato but you can of course do it in the oven, I just like to save time where possible. Below you will find the Cook Yourself Thin recipe…enjoy 🙂

potato skin


Stuffed Sweet Potatoes

sweet potato

There was a great show named “Cook Yourself Thin” with all these recipes that were not only healthy but also tasty! I tried out this recipe and it quickly became one of my favorites. It does not taste like health food in the least, and if you don’t like buttermilk you can easily use butter. I use cream cheese that is 1/3 less fa, regular buttermilk, and pass on the bacon but that is just me.  If you want this to be more like a twice baked potato,  hollow out the center leaving enough potato attached to the skin. This will easily become a favorite side dish for you and your family.

Happy Cooking

Serves 2
Calories per serving: 420

2 medium sweet potatoes
1 teaspoon olive oil
1 small onion, diced
1 clove garlic, minced
1 bag baby spinach
2 scallions, thinly sliced
2 slices turkey bacon
4 ounces low-fat cream cheese
1/4 cup low-fat buttermilk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
2 tablespoons grated Parmesan cheese

1. Preheat the oven to 350 degrees.

2. Place sweet potatoes on a baking sheet and onto an oven rack. Bake at 350 degrees for 45 minutes or until fork-tender.

3. Meanwhile, in a deep saute pan heat the olive oil and cook the onion for 2 to 3 minutes until soft. Add the garlic and cook for one more minute. Add the entire bag of spinach and scallions, cover and cook 3 to 4 minutes, until the spinach has wilted.

4. In another saute pan cook the turkey bacon until crisp and transfer to a plate lined with paper towels to drain. When cooled, chop the bacon into small pieces and reserve.

5. When the sweet potatoes are cooked, let them cool for 5 minutes. Carefully slice each one in half and scoop out inside of potato into a bowl. Add cream cheese, buttermilk, salt and pepper, and mash together until smooth.

6. Using a pastry brush, coat the outside of each potato skin with the vegetable oil. Fill each of the shells with the filling and top with a sprinkle of Parmesan cheese. Transfer each skin back to the baking sheet and cook for 15 to 20 minutes or until the top is golden brown and the skins are crispy. Top with bits of turkey bacon and serve.

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