Healthy Sweet Potato Skins

Healthy Sweet Potato Skins recipe: stuffed with a creamy spinach filling and covered with melted cheese. A must-try for sweet potato lovers! |

These sweet potato skins! They’re baaaaack!

These little guys were my first “viral” recipe originally published in October of 2011 – and today, April 25th, 2015, I’m bringing them back to life and dying with food happiness all over again. It’s the circle of food life.

These healthy sweet potato skins are one of my all-time blog favorites – and they’re a reader favorite, too!

They’re stuffed with a creamy sweet potato shallot filling with spinach and chickpeas to bump up the yummy health factor and then they are topped with a tiny bit of melty cheese and baked to sweet potato skin perfection.

Yeah – theeeeese are goooood.

In case you love throwbacks, this is how they looked originally:

Healthy Sweet Potato Skins

Do you know that I’ve actually never done this until now? Today is the first time I’m going back to an older post and re-shooting the pictures and re-sharing it fresh on the blog.

I am doing this because a) it’s nice to update the images for a recipe with something that’s more “now”, and b) it’s also really awesome to get some of my all-time favorite and most popular posts back to the front of the blog, and c) it gives me an excuse to make an old favorite again. I mean, come on. If nothing else, there’s that.

Sauteing spinach for the sweet potato skinsPrepping Healthy Sweet Potato Skins

I updated the pictures, but I decided not doing anything with my old writing from the original post — I’ll just put a line in so you know when Young Me takes over the writing. You might actually just be able to tell.

Haha / yikes.

Old stuff starts now.


Well, it happened.

I bought my first pair of jeggings.

(jeans+leggings= superstretchy skinny jeans that are questionable for people older than 19)

As a… 25 year old, I was skeptical.  But unlike my sophisticated-looking pencil skirt that I never get around to wearing, I have a feeling that these $12.99 jeggings are going to be my new BFF.  My boots fit over them like a dream, and I have an excuse to buy more long sweaters that feel like pajamas.

I even got a compliment from one of my fourth graders.

Although maybe that isn’t such a good thing.

Healthy Sweet Potato Skins recipe - stuffed with a creamy spinach filling and covered with melted cheese. Yum! |

But whether you think jeggings are good or evil, there is no debating that these healthy sweet potato skins are a veryveryvery good thing.

It’s like combining the best of all superfoods – sweet potatoes and spinach, obvs. – and making it into something that’s warm and cozy and filling and not a salad.  Salads are hibernating right now.

PS.  Did I mention that your future jeggings will fit perfectly after eating these toasty cheese boats?  Yes.  Sometimes it happens, and this is one of those times.  We must celebrate with a delicious dinner and a new pair of jeggings.

Healthy Sweet Potato Skins - a vegetarian recipe featuring sweet potatoes, spinach, and chickpeas! a MUST TRY for sweet potato lovers. |

4.8 from 45 reviews
Healthy Sweet Potato Skins
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 2 medium or large sweet potatoes
  • 1½ tablespoons butter
  • 1 shallot, minced
  • 1 bag fresh baby spinach
  • ¼ cup light sour cream
  • 2 ounces light cream cheese
  • 1 cup chickpeas
  • ¼ cup shredded Mozzarella cheese
  • salt and pepper to taste
  1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
  2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
  3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the skin so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and plenty of salt and pepper.
  4. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
I've also topped these with bacon!

For less stringy, more melty cheese, try Gouda!


Healthy Sweet Potato Skins - a vegetarian recipe featuring sweet potatoes, spinach, and chickpeas! a MUST TRY for sweet potato lovers. |
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  1. I bought some jeggings the other week. Although I felt a bit of shame, you’re so right. They are just perfect with boots and long sweaters. Even worse though, my mom bought a pair too…

    Potato skins are one of my favourite treats and I love the idea of being able to healthy them up (and therefore eat them more often!)

  2. We need a photo of the jeggings? Maybe you will start a new trend :) Otherwise, I look forward to making these. Anything new I can do with a sweet poatato is A-OK by me! Thanks for sharing this great recipe!

  3. I adore potato skins! I’ve never made them with sweet potatoes though, that’s a great idea. Scallions would be great with the cheese too!

  4. We are so on the same page! I have been eating sweet potatoes almost every day lately, and Alex mentioned making potato skins the other day :) These look awesome!

  5. love love love these, especially that there are chickpeas in them. i don’t have jeggings yet, but i did buy my first pair of skinny jeans this year. progress!

  6. You know, I’ve never been a huge sweet potato fan, but just looking at how wonderful those are, I think I could dive in head first. Putting the spinach in there for extra nutrition is genius.

    • I don’t know how you could not love sweet potatoes! I’m addicted! :) Maybe you’ll change your mind after you try these!

  7. I need to try these, love potato skins and it’s almost crazy I never tried them with sweet potatoes!
    Haven’t got any jeggings, maybe turning 25 will do it to me as well. We’ll see in a few months;)

  8. I want these AND jeggings!!! I tried on one pair and couldn’t do it….I’ll have to try on another. :)

  9. i love skinny jeans but can’t do jeggings. maybe that’s because i’m a grad student and see all these freshmen wearing them….but they look cute on them! and i’m sure on you. :) regardless, these sweet potato skins look great.

    p.s. sweet potato fries make an excellent dinner in my book! :)

  10. Soo @ Little Miss Fitness says:

    Wow, Lindsay! Perfect fall dinner. :)

    Definitely a compliment from your fourth grader…they know what’s in for sure! :) And I bet you’re so darn cute in your first pair of jeggings…now I need to get a pair!

  11. These look incredible! I’m kicking myself for not buying sweet potatoes this week. I know I will love these. The chickpeas and spinach sound especially delicious, but topped with cheese? Perfection 😀 Plus they look so pretty… I don’t know what it is about your first picture, but it’s sooo nice to look at(I had to go back to it a couple times, haha). I think it’s the colors :)

  12. Emily @ A Cambridge Story says:

    I’m an immediate convert to anything with the words sweet potato and healthy. I love the addition of chickpeas! (ps- I’m 30 and adore jeggings!)

  13. definitely saving this! thanks :)

  14. Please make this for Christmas…

  15. Steph Mork says:

    I agree with Grant!! and I wonder who pointed out those jeggings to you?? 😉

    • I was going to mention that! All credit goes to the 19 year old.

      • The kewl 19 year old.

        • lol kewl

          • Steph Mork says:

            please don’t call me kewl… :)

          • I didn’t love these. I think it was the chickpeas. Just not the right mix…I’d add chicken maybe instead. Less spinach for sure and maybe Gorgonzola on the top? Jusy needed a little more flavor. I wasn’t in love but I am hopeful. :) my kids (who eat everything!) gave it a thumb sideways. :)

          • Try doing it without the chickpeas. I made them with vegan cream cheese/sour cream and 1/2 bag of spinach, no shallot, no butter, no chickpeas. Added a little nutritional yeast, dried basil and chives for flavor. Topped with daiya vegan mozzarella. It was so good!

          • Nice! Great vegan modifications. I have yet to try nutritional yeast… maybe this will get me to do it. :)

  16. Looks so good and super healthy too!

  17. I LOVE jeggings, they are the best! These sweet potato skins look SO good! I

  18. I basically love anything that makes me feel like I’m wearing socially acceptable pajamas–leggings with jersey dresses might be the best combo ever! These look really great! I love sweet potatoes and am always looking for new ways to eat them.

  19. Good for you and your jeggings. Wear them and enjoy them while you can. You are at the perfect age for anything fashion wise! Those potatoes look fantastic. Thanks for sharing. Come visit and check out our three way lasagna.

  20. These look awesome! Great idea…look forward to trying them.

  21. This sounds great! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!

  22. Totally making these and SOON, great idea and healthy! Thanks for the inspiration!
    Where did you get your jeggings?…I’m usually not a skinny jeans type of girl but I’d love to test the waters…esp if they are super comfy! I’m all about the comfort :)

  23. These look delicious! I will definitely have to try them! Also, random question, but what nutrition analyzer do you use?


  24. These look delicious! I do have a question, though. How can you call something with 20g of fat (10g of which is saturated) healthy? Especially if you top with bacon after the fact? These just seem like more of an indulgent food to me… just wondering! Thanks. Great photos, by the way!

    • True, they’re not necessarily light. :) But with spinach and chickpeas and sweet potatoes… they seem a lot healthier than regular potato skins to me!

  25. I love that you included the nutritional info with the carb count! My husband is Diabetic (type 1) therefore he needs to know the carb count of foods he eats so he knows how much insulin to take. A lot of recipes I find online don’t have the carb count posted so sometimes I pass on those recipes unless they are low carb.

  26. These look sweet potato skins look absolutely delicious! I thought you might enjoy my guacamole stuffed sweet potatoes for a good alternative! Check it out here:


  27. holy yum!

    & beautiful pics.

  28. Jeggings are definitely something to celebrate! After wearing them, it’s hard to go back to jeans :) And this recipe looks delicious.. definitely going on my to-try pile.. thanks! :)

  29. I’m making these tonight but sadly don’t have the cream cheese. I think I’ll add bacon to make up for it. haha.

    p.s. I bought jeggings this year. I resisted for so long but I love them w/ boots! Sadly my 74 y/o grandma bought them before me…LOL

  30. I made these for dinner last night and the family loved them! The only thing I changed was using black beans instead of chickpeas because that’s what I had on hand. Thanks for giving me another way to use sweet potatoes =)

  31. Made these for lunch today to kick off my healthy month (to not feel guilty about eating bad for holiday parties) and they were amazing!! I’ve never been a fan of sweet potatoes, but probably because I’ve only had the mashed ones with marshmallows. Yuk. But savory sweet potatoes are wonderful things. Thanks for helping me become a fan! I used a little less butter since I brushed the skins with olive oil. I substituted chopped chicken for chickpeas, and parmesan for mozzarella. Great recipe!

  32. These are A-mazing! I had to repost the recipe on Facebook. :-)

  33. Saw this on another site and rushed right over. Um, this recipe is way too good! I haven’t even made it yet but I already know I’m in love. What’s for dinner tonight? THESE SWEET POTATO SKINS! Truly can’t wait.

    By the way you can wear anything at any age… but not always in public. I bet you’re jeggings fit just fine. Thanks for the recipe.

  34. These would make for some tasty snacks! I like the chickpea filling!

  35. I’m officially obsessed with this recipe! It is soooo good… I’ve already made it three times! It’s super filling, easy to make, and my husband makes it. Perfect!

  36. Just made these and they’re amazing!!! Thanks!

  37. thanks & I subscribed, too! These look great!

  38. I’m confused…how many is a serving? It says “3 servings;” does that mean you eat three, or that 2 potatoes makes 3 servings (serving = 1.3 potatoes)?

    Thanks for the clarification!

    • Yeah, it’s not even. 1 serving would be 1.3 potato skins, technically. If I’m hungry, I eat 2 halves. But usually I can just eat 1 and be fine, depending on the size of your potatoes.

  39. These are a great idea! I am going to make them even healthier (try). Maybe even try kale instead of spinache, drop the cheese and cover with ketchup/horse radish mixture to save a few calories. Thanks for the great inspiration. I will stay away from the pants, tho. :) I know my limits….

  40. Wow, just looking at all the ingredients, I’m thinking I need to make these.
    They sure are packed with flavors and nutrients too. They look so delicious!
    I’m a new subscriber too. Wonderful site you have here.

  41. You inspired me to make Twice Baked Sweet Potatoes! I linked back to you in my post. Thank you for contributing to our healthy Super Bowl Lunch! :)

    What program do you use to get the nutrient listing?

  42. These look really lovely. I am all about anything sweet potato, and I love the combination of spinach, chickpeas, and cheeses.

  43. I tried these for dinner last night, they were great, excellent comfort food on a cold day, yet secretly healthy. Thank you.

  44. Just made these tonight and they were AMAZING! I haven’t read all the comments yet, but I was thinking about using Greek yogurt next time instead of sour cream to make them even “healthier.” Fantastic recipe — thanks!

  45. This recipe is delicious! Absolutely loved it. Didn’t make any changes except I used 3 potato’s and less spinach. This is a vegetarian must have! I’m definitely sharing this one! : )

  46. This sounds wonderful. The one thing that I think I would do differently is substitute the cream cheese and sour cream with plain greek yogurt. I can’t tolerate a lot of dairy, but yogurt is ok. Thanks for the recipe.

  47. Embrace the jeggings in same fashion I am going to embrace these potatoes! Look healthy and tasty…thanks!

  48. Oh my! I just came across this recipe via a friend on Facebook, and I cannot WAIT to try them! They’re filled with things that even my husband will eat, which is a definite win, and my guess is he won’t even notice the chickpeas 😉

  49. Matilda says:

    i love your recipe functionality! i hate copy/pasting recipes that i find online – especially when i’m in a hurry after work. thanks for that! (btw – ain’t no shame in wearing jeggings… i’m also a big fan of courderoy leggings in the winter)

  50. I love sweet potatoes, and having another way to serve them is always appreciated. I made this recipe tonight, it is superb. Thanks for sharing.

  51. We don’t cook the chick peas in any way before mixing them into the mashed sweet potato and sour cream? O_o

    • Lindsay says:

      I just use the canned variety so they’re already cooked. But if you had dry ones you’d want to cook those first. :)

  52. Mary Ann says:

    OMGoodness—I do this w/ “bakers” all the time—never thought of a stuffed sweet!!!! A next weekend project!!!!!!!
    I always bake a couple of extra sweets—they are sooooo wonderful cold! My pups & I share one for a great breakfast treat.

  53. Lindsay,
    What a wonderful idea. I love sweet potatoes and chic peas! Thank you for a super healthy idea…..dinner tomorrow :)

  54. These look amazing…. I’m going to make these for supper then make ones with mallows and cinnamon for dessert. No such thing as a sweet potato overload.

  55. Made these last night and they were to die for! Thanks Lindsay!

    • Awesome! Glad you liked them Erica! Have you seen my most recent sweet potato skins post? They’re Mexican flavored and I think they give these potato skins a run for their money! :)

  56. I made these last night and brought the leftover half for lunch today! YUMMM! I substituted greek yogurt for the cream cheese/sour cream and threw some green onions on top with the cheese….delicious! Thanks!

  57. I just shared this deliciousness on my blog. LOVE your recipes and cannot wait to cook up this one over the weekend!!

  58. Is a serving one 1/2 a sweet potato?

    • Well the serving size is for 3, and there are 4 halves, so a serving size would be 1 1/3 halves. Does that make sense? :) I can usually eat 2, so I guess you could adjust it to be for 2 serving sizes (and each eat two halves) if you’re hungry!

  59. Love the idea of stuffed sweet potatoes, will have to try!
    So. You are 25 and were skeptical of jeggings? I am 37 and wear them with pride! Age is nothing when you have a good ass.

  60. I beg to differ these are “healthy” – there is butter, sour cream, cream cheese and moz. cheese. The healthy scale could go up w/ EVO, some cashew cream and extra veggies added and some good herbs and spices. Maybe lemon zest.

  61. These look so good! I will be making them soon! I can even veganize them 😀 Oh and do you mind if I ask where you got jeggings for $12.99?! I need a new pair!

  62. This receipe looks great, and I can’t wait to try it! But, how many ounces of spinach are in the bag of spinach that you call for?

  63. Do you have a dairy free option 4 this recipe?

  64. 20 grams of fat? That doesn’t seem very healthy…

  65. These do look absolutely delicious and I am going to try the recipe- I do want to say though that this is in absolutely no way a healthy option. Cream Cheese, butter, sour cream, bacon and oil- just saying:) I’d call this a splurge dish!

    • True, “healthy” is all relative. I called them healthy more for the spinach, chick peas, and sweet potatoes, but if the butter and sour cream are bugging you, you could always omit or sub Greek yogurt or something. Glad you’re still up for trying them! :)

  66. Made these for dinner tonight – amazing! Even my carnivore boyfriend was suitably impressed :)

  67. Jen @ Jen's Favorite Cookies says:

    Wow, these look so wonderful! I adore sweet potatoes. I love to mix regular and sweet potatoes into one beautiful mash. YUM. I definitely need to try this one!

  68. I made these for lunch for my husband and I today and they were amazing! So yummy, filling and flavourful. Thanks so much for sharing such a great recipe. I stumbled along it on pinterest :)

  69. Serving size says 3, but I assume it should be 4 ? half a potato each?

  70. Hi – this sounds delicious. Have you tried substituting fat free greek yogurt for the sour cream and cream cheese?

  71. Hi there!

    These look delicious! Hope you dont mind but I added this to my blog ( and of course included your credit and link. :)


  72. I am thinking of doing these with cooked and shredded chicken (to make the Mr. happy). Do you think the chicken would dry out while baking?

  73. I love your recipe for sweet potato skins – it looks absolutely incredible. I have always loved sweet potatoes – now I know how to make more than one thing with them. Thanks for sharing!

  74. Yes, sweet potatoes are one of the most healthiest veggies we can eat. Thank you for giving me another way to fix them in a healthy fashion. I too love the fries……or with brown sugar sprinkled all over!!

  75. Hi hun, just wanted to let you know that I featured this on my blog today. Sounds yummy! I would love it if you could check it out and maybe grab my button :)

    – Adele @ Mammy Made.

  76. Sherri Mitchell says:

    Even without double baking, just add the ingredients into the softened sweet potato that I simply microwaved, and the add-ins are delicious with this combination of the different cheeses (but in smaller quantities espec w/the sour cream I added less of that too for a healthier, less fattening yet very tasty sweet potato!)

  77. Brittany Prescott says:

    Just made these as the side for our dinner tonight, and they were absolutely amazing! thank you so much for sharing such an awesome recipe!! :)

  78. Brittany Prescott says:

    Just made these as a side for dinner tonight, and they were absolutely amazing! Thank you so much for sharing such an awesome recipe! :)

  79. These are in my oven as I type… can’t wait to try them… Thank you for sharing!

  80. can you make these ahead of time and do the final step before serving?

  81. I think I’m going to try using greek yogurt to replace the sour cream and cream cheese – make them even healthier and with a bit of tang!

  82. Just making these now and the skin of my potatoes completely broke away from the meat inside, making it hard for me to scrape the inside and yet leave some potato behind to hold the skins’ shape. Do you think I cooked them too long?

    Thanks! The filling is definitely delicious!

  83. This looks DE-lish!!
    I’m going to try it using the Okinawa Sweet Potatoes that we love here in Hawaii (they’re purple. :)) I may blog about it if I do–and I’ll definitely link back to you!
    aloha, glad to find you (through Pinterest, just so ya know-)

  84. Such a delicious take on one of my all time favorite vegetables. An all year round type of dish that is good for lunch (even cold!) the next day. I used greek yogurt instead of sour cream, only because I always have that around, and they turned out great!

  85. Naomi Caulkins says:

    I can not believe with the cheeses and sour cream and a coked potato that this will aid in weight loss….but I am going to try it. It is so cold and as you mentioned salads are not very warming.

  86. Hi! I made these tonight, but with kotobuki (Japanese) sweet potatoes. Also, I didn’t have any sour cream on hand, so I did 6oz. of the cream cheese, and then used milk. Delicious!!! :) Thanks for sharing!

  87. Delicious… NOM NOM… Can’t get it into my mouth fast enough!

  88. treacle234 says:

    This recipe has too many saturated fat sources: cheese sour cream, butter, and cream cheese. Sure it looks like it will taste good but 50% of the calories in this dish comes from fat, which makes it unhealthy. My modification of this recipe would be to steam the sweet potato halves, along with the shallots and spinach. The moisture from the steaming process would allow the sweet potato flesh, shallots, and spinach to be mashed easily. Then I would top with cheese. To make this recipe healthy stick to one fat source; especially if you plan to serve it with other meal items that contains fats or oils.

  89. I love your recipe for sweet potato skins – it looks absolutely incredible. I have always loved sweet potatoes …thanks for shairing

  90. Mine didnt come out so good since I didnt cook the sweet potato long enough

    I have some leftover filling, what do you suggest I do with it?

  91. realistic guy says:

    Butter, cream cheese, sour cream, and mozzarella cheese… Why did you title this “Healthy”?

  92. I just made these last night and all I had to say afterwards was “YUM”. So tasty and relatively easy to compile… I was just impatient on waiting to scoop them out so they were hot! :) Very good recipe!

  93. I definitely have to make these “cheese boats!” So glad they’re healthy because that means I can eat and eat them without guilt 😉

  94. I’ve made these! And I hope to see more old favs brought to the front of the blog! They are a great reminder!

  95. Oh man! Is it too late for me to get on the jeggings train??

    Even if it is, I can definitely still make these. They sound amazing!

  96. These look delicious Lindsay and love the updated photography! Also, jeggings for the win because they are a LIFE SAVER at buffets!

  97. Yummmm. This is my first time seeing this recipe so I’m glad you brought it back! That combo of ingredients is right up my alley – can’t wait to make this!!

  98. Why have I not already seen these!? NOM. Cheesy goodness jammed into a sweet potato and a potential bacon topping? Straight yum.

  99. These babies look unbelievably appetizing! I love both spinach and garbanzo beans but never cooked them together. Thanks for the idea!

  100. It makes sense that this was your first viral recipe, because it was the first recipe that I ever made from your site! (loved it) and have made it several times since. Thanks for reminding me of it!

  101. Lindsay, Pictures are looking amazing here this must be delicious to eat.

    Thank you for sharing!!

  102. Haha I actually think I remember reading the original post. The jeggings are jogging my memory! Looks ever better this time around and great idea re-sharing old recipes. I’ve started doing it on my blog because my early photos are more vomit inducing than ‘make me!’ Oh so bad!

    • Right? It’s nice to get those old pictures updated – plus, some of my best recipes are way back in the archives and it’s always good to bring them back to the front of mind :)

  103. haha, you should have also included an update on your jegging count. I probably bought my first pair at the same time, and now I’m up to…uh…15? At least. Thank God for casual office environments!

  104. Hey Lindsay! What a great idea to bring an old viral post back to life! I should probably consider it too for my blog…. and re-shoot photos of some old recipes that have horrid pictures but are somehow popular!

    Thanks for the great idea.. and amazing photos btw!!

  105. I’m in the process of making this right now and so far the filling is amazing! Quick question: I have a lot more filling than what I can squeeze into the shells. Any recommendation on what to do with the extra? I mean, I can definitely eat it plain … But have you tried it on/in anything else? So yummy!

    • Good question Carolyn – I’ve usually just eaten it plain! Is that weird? You could also eat it with pita chips or something! Or in a wrap? Good luck!

      • Love the pita chips idea! I guess you essentially eat it plain initially anyway, just out of the skins. Silly me ; )

  106. Just made these and they’re awesome! I’m slowly learning to cook and these were a great success :) Super easy, even easy enough for me. Delicious! :)

  107. This looks so yummy… I have to try these out soon… I love your blog.. Thanks for sharing such good looking food.

  108. I love an excuse to make an old favorite and these look like one of the best excuses ever! I recently resurrected a banana crumb muffin recipe. So glad I did. They were delicious. :)

  109. Love sweet potatoes, I think this recipe would also work with baby potatoes! talk about amazing finger food :)

  110. I think my favorite thing about your dishes is that they are always the perfect level.

    This wasn’t a good idea to look at while hungry! I need all of these right now!!

  111. Wow great post. Am from India and we get sweet potatoes in winters here. I have to wait till that long to try these. Any other veggie that I can try this .

    • Too bad that you have to wait to get sweet potatoes! :( Could you get any type of potatoes? The taste would be different, but you could still create the “boat” with regular (white) potatoes.

  112. These look fantastic.These are beautiful!I voted for you, good luck!

  113. Love these so much! I made a slightly less healthy version but still felt good about the vitamins from the spinach and the sweet potato skins.

  114. Steve Goethals says:

    Delicious, but i added garlic as well :)

  115. Hey Kristin, just found this recipe! Sounds so delicious! How much is 1 serving? Want to make sure I don’t eat 18 servings :)

    • Haha! Well Katie, no worries there. Even if you ate the entire recipe you’d only be at 3 servings. No biggie. :) Since there are 4 “skins” (made out of 2 sweet potatoes) and the nutrition facts are based on 3 servings, then one serving is 1 1/3 skin. Hope that makes sense!

  116. Lauren N. says:

    Great recipe! I kicked it up a little by adding the following spices: cayenne pepper, garlic powder, cumin, paprika, chili powder. Company seemed to enjoy it too :-)

  117. Spinach does not like me… Is there another vegetable that I can use in it’s place?

  118. This doesn’t seem healthy anymore.

  119. These. Were. Amazing! I omitted the cream cheese and used greek yogurt instead of sour cream. Thanks for the great recipe!!

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