These “No-Skins” use a very strategic bit of salt placement: you season the top of the potato rounds so that when they’re flipped, the seasoning ends up on the bottom — ensuring your tongue hits the salt first.

That way, you need less salt overall and your tastebuds are still satisfied. You’ll likely fool your children and spouse into thinking these are regular white potatoes if you use light-skinned sweet potatoes.

Sweet Potato No Skins Picture

Sweet Potato No-Skins

Roasted sweet potato rounds topped with cheddar, bacon bits, and scallions — a lighter take on loaded potato skins.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 16 ounces 1/2″-thick rounds light-skinned sweet potatoes
  • 1 teaspoon olive oil
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne, or to taste
  • 2 ounces finely shredded all-natural, low-fat Cheddar cheese
  • 4 teaspoons all-natural bacon bits
  • 4 teaspoons finely chopped scallions
  • 2 tablespoons fat-free Greek yogurt (optional)

Method
 

  1. Preheat the oven to 450°F. Line a baking sheet with nonstick foil. In a large glass or plastic mixing bowl, toss the potatoes and oil together until well coated.
  2. Place the potato rounds in a single layer on the prepared pan so they do not touch. Sprinkle the salt, garlic powder, and cayenne evenly over the top. Bake for 10 minutes. Flip and bake 7 to 9 minutes longer, or until tender inside and starting to brown lightly on the outside.
  3. Push the potato rounds together so they touch and you can top them in a single, even layer. Place the Cheddar, then the bacon bits, then the scallions over the rounds. Bake for 2 to 3 minutes, or until the cheese is melted. Serve immediately with 1/2 teaspoon of yogurt on top of each, if desired.

Notes

Makes 4 servings.
Per serving: 141 calories, 7g protein, 21g carbohydrates (6g sugar), 3g fat, 1g saturated fat, 7mg cholesterol, 4g fiber, 283mg sodium.
Tip: you’ll need to start with about 1-1/2 pounds of potatoes to get 16 ounces of rounds. Peel, cut off both ends, then cut into 1/2″ rounds and measure out 16 ounces.
Reprinted from: The Biggest Loser Quick and Easy Cookbook by Devin Alexander © 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Photo credit: Mitch Mandel.
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