Sweet Potato Skins are the perfect appetizer, side dish or game day snack. These healthy potato skins are loaded with flavorful walnut sage pesto, crispy bacon and fresh arugula! They’re gluten free, dairy free, and whole 30 compliant!

Loaded sweet potato skins on wood serving tray

This recipe for potato skins tastes like Thanksgiving in a bite, combining the flavors of sweet potato and sage. They’re topped off with crispy bacon and arugula for a crunchy bite and fresh, peppery flavor.

And while these sweet potato skins do make a wonderful side for Thanksgiving dinner, they’re also delicious anytime of the year!

Looking for a healthy game day snack? Sweet potato skins to the rescue! Need a gorgeous party appetizer, that’s also gluten free? Sweet potato skins for the win!

No matter if they’re served as an appetizer, snack or side dish, these uniquely delicious potato skins are sure to be a hit! They’re flavorful and easy to make. It only takes 15 minutes of prep time to create these scrumptious sweet potato skins.

Loaded sweet potato skins with bacon and arugula on white plate

Instructions

Prepare the sweet potatoes.

  • Preheat the oven to 400°F.
  • Use a paper towel or vegetable brush to scrub the sweet potatoes clean.
    • Quick Tip! When purchasing sweet potatoes for this recipe, the smaller the better. You want the potato skins to be appetizer or side dish size.
  • Brush olive oil on the outside of the sweet potatoes and place them on a foil-lined baking sheet.
  • Roast in the oven for 45 minutes or until fork tender.
    • Pro tip: you can also use this guide for how to cook sweet potatoes, to learn how to roast them in an air fryer or in the microwave. Both are easy options to cook the sweet potatoes quicker.

Cook the bacon.

  • Place bacon slices on a foil-lined baking sheet.
  • Place the bacon in the oven with the sweet potatoes at 400°F for 18 minutes, or until crispy.

Prepare the sweet potato skins.

  • Remove the sweet potatoes and bacon from the oven.
  • Allow the potatoes to cool for 10-15 minutes then slice each potato in half lengthwise.
  • Scoop out 2-3 tbsp of sweet potato from the middle.
    • Quick Tip! The roasted sweet potato scooped out of the middle can be placed in a plastic container and stored in the refrigerator for up to a week. It’s perfect for making Mashed Sweet Potatoes for another meal!
  • Place 1-2 tablespoons of pesto (depending on the size of the potato) in the center of each potato.
    • Note: Grab the pesto recipe here and either prepare the pesto ahead of time or prepare it while the potatoes and bacon are roasting.
  • Crumble the crispy bacon and place on top of the pesto.
  • Top each potato skin with a few pieces of fresh arugula and serve immediately.
Collage of images showing how to make sweet potato skins with pesto

What to do with leftover potato skins

These potato skins will stay good in the refrigerator for 5-7 days. When reheating them, I recommend removing the arugula, as it will wilt under the heat. I like to add fresh arugula each time I reheat them.

To reheat the sweet potato skins in the oven, turn the broiler on to low. Place the potato skins on a baking sheet under the broiler for 2-3 minutes. Remove and top with fresh arugula.

To reheat the sweet potato skins in the microwave, place in a microwave safe dish. Microwave for 1 minute 30 seconds – 2 minutes. Remove and top with fresh arugula.

Sweet potato skins topped with arugula on wood cutting board

More sweet potato recipes

Can’t get enough of sweet potatoes in your life? Fill your menu this week with all of these popular sweet potato recipes!

Sweet potato skins on wood serving tray
Print Pin
5 stars (3 ratings)
Rate this Recipe

Sweet Potato Skins with Sage Pesto and Bacon

Sweet Potato Skins are the perfect appetizer, side dish or game day snack. These healthy potato skins are loaded with walnut sage pesto, bacon & arugula!
Servings: 8 potato skins
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Whitney Bond
Course: Appetizer, Side Dish
Cuisine: American

Ingredients

Instructions

  • Preheat the oven to 400°F.
  • Brush olive oil on the sweet potatoes and place in the oven on a foil-lined baking sheet for 45 minutes.
  • Place the bacon on a wire rack on top of another foil-lined baking sheet and into the oven for 15-20 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 sweet 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.

Notes

  • The roasted sweet potato that’s removed to make the potato skins can be stored in the refrigerator in a plastic container for up to a week. It’s great for making Mashed Sweet Potatoes.
  • The pesto recipe should be made ahead of time or while the potatoes and bacon are roasting in the oven.

Nutrition Facts

Calories 177kcal (9%)Carbohydrates 14g (5%)Protein 3g (6%)Fat 12g (18%)Saturated Fat 3g (15%)Cholesterol 9mg (3%)Sodium 254mg (11%)Potassium 241mg (7%)Fiber 2g (8%)Sugar 3g (3%)Vitamin A 9549mg (191%)Vitamin C 2mg (2%)Calcium 44mg (4%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.