✅Crispy Sweet Potato Skins ✅Diabetes Friendly: Crispy Sweet Potato Skins

Photo: Jodi Pudge

Make sure to eat the potato skin too – that’s where much of the fibre is found. Opt for fat-reduced Swiss cheese to lighten the calorie content.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Scrub and pat potato dry; prick all over with fork. Microwave on paper towel on high until tender, about 5 minutes. (Or bake in 400°F/200°C oven, about 1 hour.) Let cool enough to handle.

Cut in half; scoop out flesh, leaving 1/2-inch (1 cm) thick walls. Brush inside and out with oil; sprinkle with salt and pepper. Cut each half lengthwise in half; arrange, cut side up, on foil-lined baking sheet. Bake in 450°F (230°C) oven, turning over once, until golden, 15 to 20 minutes.

Turn cut side up; sprinkle with cheese. Cook until cheese is melted, about 3 minutes. Serve topped with yogurt and green onion. Makes 4 servings.

Nutritional facts Per serving: about

  • Sodium 402 mg
  • Protein 8 g
  • Calories 229.0
  • Total fat 10 g
  • Cholesterol 28 mg
  • Saturated fat 6 g
  • Total carbohydrate 29 g


  • Iron 9.0
  • Folate 10.0
  • Calcium 17.0
  • Vitamin A 73.0
  • Vitamin C 28.0
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✅Diabetes Friendly: Crispy Sweet Potato Skins