Loaded Sweet Potato Skins – Easy Healthy Game Day Appetizers

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Get ready for your next game day with these Easy Healthy Game Day Appetizers, designed to be delicious, guilt-free, and crowd-pleasing. These recipes prove that you don’t have to sacrifice flavor for health when you’re cheering on your favorite team.

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Key Ingredients for Loaded Sweet Potato Skins

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup cooked shredded chicken or chickpeas (for a vegetarian option)
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup corn kernels (fresh or frozen, thawed)
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup shredded Monterey Jack cheese or a dairy-free alternative
  • For the Lighter Avocado Crema:
    • 1 ripe avocado
    • 2 tablespoons plain Greek yogurt or dairy-free yogurt
    • 1 tablespoon lime juice
    • 1 clove garlic, minced
    • Salt and pepper to taste

How to Make Loaded Sweet Potato Skins

These Loaded Sweet Potato Skins are incredibly easy to assemble, bursting with vibrant flavors and satisfying textures. The sweetness of the potato pairs perfectly with the savory filling, topped with a cool, creamy avocado crema. You’ll be amazed at how quickly these come together, with a total preparation time of just 15 minutes plus baking time for the sweet potatoes.

Step-by-Step Instructions

  1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and prick them all over with a fork. Place them on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until fork-tender. The baking time will vary depending on the size of your sweet potatoes.
  2. Prep the Sweet Potato Skins: Once the sweet potatoes are baked and cool enough to handle, carefully slice them in half lengthwise. Scoop out most of the flesh, leaving about a 1/4-inch rim around the edges to create a “skin” that holds the filling. You can save the scooped-out sweet potato for another use, like mashing or adding to smoothies.
  3. Season the Sweet Potato Skins: Brush the insides of the sweet potato halves with olive oil. Sprinkle with smoked paprika, garlic powder, salt, and pepper. Place the hollowed-out skins back on the baking sheet.
  4. Bake the Skins: Return the sweet potato skins to the oven and bake for another 10-15 minutes, or until they start to crisp up slightly.
  5. Prepare the Filling: In a medium bowl, combine the shredded chicken (or chickpeas), black beans, corn kernels, diced red onion, and chopped cilantro. Season with salt and pepper to taste.
  6. Assemble the Skins: Spoon the filling generously into each sweet potato skin cavity.
  7. Add the Cheese: Sprinkle the shredded cheese over the filling in each skin.
  8. Final Bake: Return the loaded sweet potato skins to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
  9. Make the Avocado Crema: While the skins are in their final bake, prepare the avocado crema. In a small food processor or blender, combine the avocado, Greek yogurt (or dairy-free alternative), lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy. If the crema is too thick, add a teaspoon of water at a time until desired consistency is reached.
  10. Serve: Remove the loaded sweet potato skins from the oven. Drizzle with the lighter avocado crema and garnish with extra cilantro if desired. Serve immediately and enjoy these delightful easy healthy game day appetizers!

Why You’ll Love This Loaded Sweet Potato Skins

These Loaded Sweet Potato Skins are a game-changer for any gathering, offering a vibrant and satisfying bite that will have everyone reaching for more. Unlike traditional loaded potato skins which can be heavy, these use nutrient-rich sweet potatoes as their base, packed with vitamins A and C, and then loaded with wholesome fillings like lean protein and fiber-rich beans, making them a far healthier option. The creamy, zesty avocado crema cuts through the richness of the filling beautifully, adding a fresh, bright counterpoint that elevates the entire experience.

Forget store-bought dips and fried appetizers that leave you feeling sluggish. These easy healthy game day appetizers are incredibly budget-friendly to make at home, allowing you to control the quality and quantity of ingredients while saving a bundle. The combination of the naturally sweet, earthy potato, the savory and slightly spicy filling, and the cool, tangy crema is truly irresistible, making them a fun and flavorful alternative to less healthy game day staples. So gather your ingredients and give these amazing loaded sweet potato skins a try – your taste buds and your body will thank you!

Storing and Reheating Tips

Leftover Loaded Sweet Potato Skins can be stored in an airtight container in the refrigerator for up to 2-3 days. For best results, store the avocado crema separately to prevent it from discoloring.

To reheat, you can place the skins in a toaster oven or a regular oven preheated to 350°F (175°C) for about 8-10 minutes, or until heated through and slightly crisped. Microwaving is also an option, but it may result in a softer skin. If reheating from frozen, allow them to thaw in the refrigerator overnight, then reheat as directed above, or heat directly from frozen in a 375°F (190°C) oven for about 15-20 minutes.

Final Thoughts

These Loaded Sweet Potato Skins are a fantastic way to enjoy delicious and nutritious food during your game day festivities. They are wonderfully adaptable, making them perfect for any crowd, so why not whip up a batch for your next viewing party and impress your guests with these delightful easy healthy game day appetizers.

Loaded Sweet Potato Skins

These Loaded Sweet Potato Skins are incredibly easy to assemble, bursting with vibrant flavors and satisfying textures. The sweetness of the potato pairs perfectly with the savory filling, topped with a cool, creamy avocado crema.
Print Recipe
Prep Time 15 minutes
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potatoes
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • to taste salt
  • to taste freshly ground black pepper
  • 1 cup cooked shredded chicken or chickpeas for a vegetarian option
  • 1/2 cup black beans rinsed and drained
  • 1/4 cup corn kernels fresh or frozen, thawed
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup shredded Monterey Jack cheese or a dairy-free alternative
Lighter Avocado Crema
  • 1 ripe avocado
  • 2 tablespoons plain Greek yogurt or dairy-free yogurt
  • 1 tablespoon lime juice
  • 1 clove garlic minced
  • to taste salt
  • to taste pepper

Equipment

  • – Baking Sheet
  • – Parchment Paper
  • Fork
  • Food processor or blender

Method
 

  1. Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and prick them all over with a fork. Place them on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until fork-tender. The baking time will vary depending on the size of your sweet potatoes.
    4 medium sweet potatoes
  2. Once the sweet potatoes are baked and cool enough to handle, carefully slice them in half lengthwise. Scoop out most of the flesh, leaving about a 1/4-inch rim around the edges to create a “skin” that holds the filling. You can save the scooped-out sweet potato for another use, like mashing or adding to smoothies.
  3. Brush the insides of the sweet potato halves with olive oil. Sprinkle with smoked paprika, garlic powder, salt, and pepper. Place the hollowed-out skins back on the baking sheet.
    1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper
  4. Return the sweet potato skins to the oven and bake for another 10-15 minutes, or until they start to crisp up slightly.
  5. In a medium bowl, combine the shredded chicken (or chickpeas), black beans, corn kernels, diced red onion, and chopped cilantro. Season with salt and pepper to taste.
    1 cup cooked shredded chicken or chickpeas, 1/2 cup black beans, 1/4 cup corn kernels, 1/4 cup diced red onion, 1/4 cup chopped fresh cilantro, to taste salt, to taste freshly ground black pepper
  6. Spoon the filling generously into each sweet potato skin cavity.
  7. Sprinkle the shredded cheese over the filling in each skin.
    1/2 cup shredded Monterey Jack cheese or a dairy-free alternative
  8. Return the loaded sweet potato skins to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
  9. While the skins are in their final bake, prepare the avocado crema. In a small food processor or blender, combine the avocado, Greek yogurt (or dairy-free alternative), lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy. If the crema is too thick, add a teaspoon of water at a time until desired consistency is reached.
    1 ripe avocado, 2 tablespoons plain Greek yogurt or dairy-free yogurt, 1 tablespoon lime juice, 1 clove garlic, to taste salt, to taste pepper
  10. Remove the loaded sweet potato skins from the oven. Drizzle with the lighter avocado crema and garnish with extra cilantro if desired. Serve immediately and enjoy these delightful easy healthy game day appetizers!
    1/4 cup chopped fresh cilantro

Notes

Leftover Loaded Sweet Potato Skins can be stored in an airtight container in the refrigerator for up to 2-3 days. For best results, store the avocado crema separately to prevent it from discoloring.

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