Loaded sweet potato skins with brie, bacon, sour cream and chives makes for a tempting and unforgettable appetizer, snack or side dish.
I’ll remember this winter as one where I fell fast and hard for sweet potatoes and discovered how good they are paired with brie.
I’ve been cutting them into wedges and oven-frying them, twice baking them, mash potato-ing them and making potato skins. All the while melting lots of brie over top.
Brie was meant to be eaten hot and gooey. Not cold. Heat helps bring out its best qualities.
Seek out true sweet potatoes for these rather than yams. Sweet potatoes have a thinner skin and a softer, sweeter, oranger flesh. Finally realizing the difference between the two is one of the reasons why I’ve come to adore them so much.
Yes, I covered them in bacon. Some things can’t be helped. The saltiness goes so well with the naturally sweet potatoes and helps bring out the flavor of the mild brie.
For a healthier option use dried cranberries and toasted pine nuts or walnuts instead of the bacon and sour cream.
Don’t let the potatoes that you scoop out go to waste! Save them for Southwestern Shepherd’s Pie or make mashed potatoes out of them.