Devin Alexander
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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.