Sweet Potato Skins

4 Servings (halves)

For an appetizer size, allow for 1/2 of a sweet potato per person. For yourself as a meal, 1 whole one will do just fine. 🙂

Sweet Potato Skins

2 sweet potatoes, scrubbed
4 pieces of bacon, cooked and chopped
1/4 cup swiss cheese, grated
1/4 cup parmesan, grated
black pepper, freshly ground

Using a sharp knife, stab each side of the sweet potato 2 or 3 times.
Put in the microwave and cook on high 4-5 minuts. Turn sweet potatoes over and cook on high another 4-5 minutes. Remove from the microwave and allow to cool enough to handle.
Cut in half lengthwise and scoop out most of the pulp into a bowl. (Save for a future side dish of puréed sweet potatoes or a soup.)
Preheat oven to 400F. Lay the skins upright on a baking sheet sprayed with cooking spray or lined with a silicone mat or parchment paper. Divide the bacon pieces over each and then top with both cheeses. Add plenty of black pepper.
Bake for 8-10 minutes until skins are crisp and cheese is melted and bubbly. Let cool for 2-3 minutes before serving with a dollop of sour cream (optional).