over 4 years ago
Bake the potatoes until they are just tender and still a tad firm so they don't turn to mush and fall apart. These potato skins are a great side dish to meat, tofu or salmon.
- 4 medium sweet potatoes, halved lengthwise
- 2 tablespoons extra virgin olive oil, plus more for oiling
- 3 tablespoons chopped parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
Preheat oven to 400°F. Pierce potatoes all over with a fork then arrange on a greased foil-lined baking sheet, cut sides down, and bake until tender but not mushy, about 30 minutes. Transfer to a plate and set aside until cool enough to handle; reserve foil-lined baking sheet.
Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges and bottom of each half. (Reserve scooped out flesh for another use.) Cut each sweet potato shell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer.
In a small bowl, combine oil, parsley, oregano, rosemary, thyme, sage, salt and pepper then brush all over potato skins and broil until browned in parts and piping hot, 4 to 6 minutes total.
- 175 calories
- 7g total fat
- 1g saturated fat
- 0mg cholesterol
- 74mg sodium
- 27g carbohydrate (4g dietary fiber, 6g sugar)
- 2g protein