LOADED SWEET POTATO SKINS (Adapted from Martha Stewart)

4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
1 TBSP extra virgin olive oil
Coarse salt and ground pepper
1/4 cup low-fat buttermilk
1/4 tsp sweet paprika, plus more for garnish
4 slices bacon (Substitute turkey bacon for a delicious and healthier alternative)
1/4 cup reduced-fat sour cream
1 scallion, sliced, for garnish

Preheat oven to 450 degrees F. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper.

Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).

Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Then cut the potato skins in half or into thirds (depending on the size of your potato).

Add buttermilk and paprika to the bowl of sweet potato filling. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)

Stuff sweet-potato skins with filling. (At this point you can store them, covered, refrigerated, up to 2 days.)

When you’re ready to eat the potato skins, arrange filled sweet potato skins on a cookie sheet and bake in a pre-heated oven at 425 degrees F (or until lightly browned around edges), ~ 15 minutes.

While the skins bake, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a papertowel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallions.

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