Sweet Potato Cheese & Bacon Stuffed Skins, gluten free
Did you know that orange-fleshed sweet potatoes may be one of nature's unsurpassed sources of beta-carotene? Several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of vitamin A.
It's important to have some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable. Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. Of course, this minimal amount of fat can be very easy to include.
Sweet Potato Cheese & Bacon Stuffed Skins, GF
5 medium sweet potatoes, scrubbed and poked with a fork
1/3 cup plain non fat yogurt, add a little more if the mixture is dry
1 tablespoon butter or vegan/dairy free alternative
10 white mushrooms, washed and sliced
5 slices of GF bacon, many brands of bacon are gluten free but check your labels and call the manufacturer to confirm if in doubt.
4-5 ounces of sharp cheddar, shredded
salt and pepper
- Put your pierced sweet potatoes on a paper towel in the microwave oven for apx 10 minutes or until tender when pierced with a knife. Don't overcook
- In a large skillet on medium, fry your bacon until crisp and then remove to paper towels. In the same pan saute the mushrooms for apx 5-7 minutes.
- Cut the sweet potatoes in half lengthwise and scoop out the flesh into a large bowl. Save 6 skin halves and place them on a large plate.
- Mix the potato flesh, yogurt, and butter with a potato masher. Mash and stir until fluffy, stir in 3/4 of the cheese, saving some for the top. Add a little more yogurt if the mixture is dry
- Season with a little salt and a good dose of pepper to taste
- Spoon your mixture into the skins, mounding it up a bit.
- Top with cheese, crumbled bacon and mushrooms. Microwave on high for 3-4 minutes, or until the cheese on top just starts to melt.