A TWIST on the classic potato skin appetizer
Prep time: 10 minutes
Cook Time: 2hrs 10 minutes
Serves: 6
6 Sweet potatoes, medium size
2 TBSP Extra virgin olive oil
1-2 drops Black Pepper Vitality
1 Cup Mozzarella Cheese, shredded
2 TBSP Parmesan cheese, grated
2 Scallions, sliced thin
1/2 Cup Verde
1/2 Cup Avocado, pitted and diced
1 Cup Black bean chips, crushed
1. Bake sweet potatoes on a baking sheet at 350* for 40-50 minutes or until fork tender. Let them cool completely before splitting each on lengthwise. Scoop out the flesh but leave a 1/4 inch border.
2. Mix the olive oil and Black Pepper Vitality oil in a small bowl. Preheat the oven at 400* and place a rack on a cookie sheet. Set the potato skins skin- side up on the rack and brush with the oil mixture. Bake the skins for 20-30 minutes or until the skins are slightly browned.
3. Let them cool before slicing them again lengthwise.
Place them on the rack again, this time skin side down and sprinkle with mozzarella, parmesan, and scallions. Back for 8-10 minutes or until the mozzarella melts.
4. Remove from and top with Verde, diced avocado, and crushed black bean chips.
Enjoy anytime and anyway you like. We add black beans to ours instead of black bean chips and sometimes we add shredded meat. the possibilities are endless.