Sweet Potato Skins

• 4 medium sweet potatoes
• 1 tablespoon extra virgin olive oil (EVOO)
• Salt and pepper
• 1/4 cup low fat buttermilk or nonfat yogurt
• 1/2 teaspoon sweet or smoked paprika
• 4-5 slices bacon, chopped
• 1/2 cup extra-sharp cheddar cheese
• 3 scallions, sliced on the bias

Preparation

Pre-heat the oven to 450˚F.

Place the sweet potatoes on a baking sheet and rub them with EVOO, salt and pepper. Bake until tender, about 35-40 minutes.

Halve the potatoes and scoop out about a third of the flesh of each into a medium size mixing bowl. Add the buttermilk or yogurt to the sweet potato flesh. Season with salt and paprika, then mash.

Fill the potato skins with the mashed potatoes and arrange the skins on a baking sheet. Place back into the oven for about 15 minutes, until the edges are slightly golden brown.

Meanwhile, cook up the bacon in a skillet until golden brown. Reserve on a paper towel-lined plate.

Remove the potato skins from the oven and sprinkle with the bacon, cheese and scallions. Serve two halves per person with a salad alongside.