Ingredients

  • 3 sweet potatoes (or russet), scrubbed clean
  • 2 tbsp. Saporito Tuscan Herb EVOO
  • sea salt
  • freshly ground black pepper
  • pinch cayenne pepper
  • 1 tsp. garlic powder
  • 6 slices bacon, cooked and crumbled (turkey bacon works well, too)
  • 1 1/2 c. shredded Cheddar
  • 3 green onions, thinly sliced (we substituted with fresh cilantro)
  • sour cream or yogurt, for serving

Directions

  • Preheat oven to 400°. Slice potatoes into 1/2″ coins.
  • In a large bowl, toss the potato rounds in EVOO. Season with salt, pepper, cayenne and garlic powder, and toss until evenly coated. Place in a single layer on a large baking sheet. Bake at 400 for 30 minutes.
  • Top each potato round with cheese and bacon. Broil until melty, about 2 minutes.
  • Dollop sour cream or yogurt onto each potato and garnish with green onions (or cilantro).

Bacon Cheddar Potato Skins

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