Paleo Sweet Potato Skins with Sage Pesto and Bacon
Need a gluten free, dairy free, paleolithic, and primal side dish? Paleo Sweet Potato Skins with Sage Pesto and Bacon could be a spectacular recipe to try. One portion of this dish contains approximately 2g of protein, 6g of fat, and a total of 119 calories. For 47 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. 874 people found this recipe to be scrumptious and satisfying. Head to the store and pick up sweet potatoes, bacon, olive oil, and a few other things to make it today. It is brought to you by Little Leopard Book. From preparation to the plate, this recipe takes roughly 55 minutes. Overall, this recipe earns a solid spoonacular score of 66%. If you like this recipe, you might also like recipes such as Sweet Potato Skins With Bacon Recipe, Bacon and Brie Sweet Potato Skins, and Loaded Sweet Potato Skins with Pecans, Chicken, and Bacon.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1/4 cup arugula
4 slices bacon
1 tbsp Enzo Olive Oil
1/2 cup Walnut Sage Pesto
4 sweet potatoes (scrubbed clean)
Equipment:
oven
baking sheet
wire rack
Cooking instruction summary:
Preheat the oven to 400°.Brush olive oil on the sweet potatoes and place in the oven on a baking sheet for 45 minutes.Place the bacon on a wire rack on top of another baking sheet and into the oven for 20 minutes or until crispy.Remove the sweet potatoes and bacon from the oven. Allow the potatoes to cool for 10-15 minutes then slice in half lengthwise. Scoop out 2-3 tbsp of potato from the middle.Place a tablespoon of pesto in the center of each potato.Crumble the crispy bacon and place on top of the pesto.Top each potato skin with a few pieces of fresh arugula and serve.
Step by step:
1. Preheat the oven to 400°.
2. Brush olive oil on the sweet potatoes and place in the oven on a baking sheet for 45 minutes.
3. Place the bacon on a wire rack on top of another baking sheet and into the oven for 20 minutes or until crispy.
4. Remove the sweet potatoes and bacon from the oven. Allow the potatoes to cool for 10-15 minutes then slice in half lengthwise. Scoop out 2-3 tbsp of potato from the middle.
5. Place a tablespoon of pesto in the center of each potato.Crumble the crispy bacon and place on top of the pesto.Top each potato skin with a few pieces of fresh arugula and serve.
Nutrition Information:
covered percent of daily need
