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.
|Loaded Bacon and Brie Sweet Potato Skins|| |
- 4 sweet potatoes
- 2 tablespoons butter, melted
- coarse salt and fresh black pepper
- 6-8 ounces brie, sliced
- 4 slices bacon, cooked crispy and crumbled
- sour cream, for serving
- chopped chives or green onions, for serving
- Preheat oven to 400 degrees F. Line a roasting pan or baking sheet with parchment or aluminum foil.
- Wash and dry the potatoes. Poke the tops of each one a few times with a fork to allow steam to escape. Place on pan and cook until fork tender 45 minutes to 1 hour, depending on their size. Allow them to cool until you can handle them without being burned.
- Cut each potato in half length-wise and scoop (I use a grapefruit spoon) out the potato (save it for mashed potatoes) leaving about ¼ - 1`/2 inch of potato in the skin otherwise they will tear.
- Lightly grease the pan and place the potatoes back in skin side up. Brush with melted butter and sprinkle with salt and pepper. Bake 10 - 12 minutes, then flip over and repeat with the butter, salt and pepper. Bake 10 more minutes.
- Remove the pan from oven and place the brie slices into each potato skin so most of the surface is covered. Bake additional 10 minutes or until brie is melted. You can place under the broiler to turn the brie bubbly and golden.
- Dollop with sour cream, sprinkle the tops with bacon and chives. Serve immediately.