I am so excited to share this totally delicious and totally unique new recipe with all of you! My roommate asked me yesterday where in the world I got the idea for this dish and my response was, “I have no earthly idea!”
No matter how I came up with this recipe, I’m just glad I did! It is is so scrumptious and a great alternative to traditional potato skins that are not quite on the “healthy list”!
This recipe tastes like Thanksgiving in a bite combining the flavors of sweet potato and sage!
- 4 sweet potatoes (scrubbed clean)
- 1 tbsp Enzo Olive Oil
- 1/2 cup Walnut Sage Pesto
- 4 slices bacon
- 1/4 cup arugula
Preheat the oven to 400°.
Brush the olive oil on the sweet potatoes and place in the oven on a baking sheet for 45 minutes.
Place the bacon on a wire rack on top of a baking sheet and into the oven for 20 minutes or until crispy.
Remove the sweet potatoes and bacon from the oven. Allow the potatoes to cool for 10-15 minutes then slice in half lengthwise.
Scoop out 2-3 tbsp of potato from the middle.
Place a tablespoon of pesto in the center of each potato.
Crumble the crispy bacon and place on top of the pesto.
Top each potato skin with a few pieces of fresh arugula and serve.
These would make an amazing side dish for a fall dinner menu or an awesome appetizer at a Sunday football party… by the way, is it football season yet? 49 days? Let the countdown begin!
♣ Vegetarian Option: Omit the bacon to make this recipe vegetarian AND vegan.
♦ Gluten Free Option: This recipe is gluten-free.
♠ Paleo Option: This recipe is paleo.