Growing up, potato skins were one of my favorite foods. I’m talking about the bacon, cheese, and sour cream kind that you get at a TGI Fridays after a long Saturday of buying junk at the mall. Just writing this right now, I can taste them. They were so good, but so very, very bad. Obviously, my adult version of potato skins don’t have all that bacon, cheddar cheese, and sour cream I loved so much in my mall-going days. Instead, I use sweet potatoes instead of white potatoes, drizzle them with a flavorful Thai peanut sauce, and finish them off with the same tasty toppings you’ll find on a plate of Pad Thai. These are totally different than old-school potato skins—but they’re just as delicious and addicting. MORE: Bar Food Makeover: The Totally Loaded Sweet Potato Makes 16 skins Skins 2 lg sweet potatoes Sauce ¼ c peanut or almond butter 2 Tbsp lime juice 1 clove garlic, minced 1 Tbsp tamari 1 Tbsp dark sesame oil 1 tsp ginger, peeled and minced Toppings ¼ c peanuts, almonds, or pine nuts 2 scallions, thinly sliced Fresh basil, thinly sliced 1 handful cilantro 1 pinch gomasio

  1. Heat oven to 400ºF. Using fork, poke several holes in potatoes. Place on parchment-lined baking sheet, and bake until soft and cooked through, 45 minutes to 1 hour.2. Toast nuts in dry frying pan for a couple of minutes, until light brown. Transfer to cutting board and roughly chop.3. Make sauce: Add all ingredients to food processor and pulse several times until smooth. Then, add 2 to 4 Tbsp water a tablespoon at a time until desired consistency is reached.4. When potatoes are cooked, remove from oven, and heat broiler.5. Cut potatoes in half. Scoop out most of flesh, leaving thin layer (about ¼") of potato on top of skins.6. Cut each half into quarters, brush with olive oil, season with salt and pepper, and return to baking sheet. Broil until skins are crispy, about 10 to 14 minutes, flipping skins once halfway through.7. Allow to cool slightly before assembling. When ready to serve, drizzle with peanut sauce and top with nuts, scallions, basil, cilantro, and gomasio. Serve warm with extra sauce on side for dipping. NUTRITION (per skin) 60 cal, 2 g pro, 5 g carb, 1 g fiber, 1 g sugars, 4 g fat, 1 g sat fat, 85 mg sodium