Sweet Potato Skins with Sage Pesto and Bacon

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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 & fresh arugula! They’re gluten free, dairy free, paleo & whole 30 compliant!

Loaded sweet potato skins on wood serving tray

I’m all about taking a generally unhealthy recipe and making it healthy. For example, mac and cheese made with spaghetti squash instead of macaroni noodles or nachos made with cauliflower instead of chips.

In this recipe for sweet potato skins, I’m taking the deliciousness of a traditional potato skin and making it healthier! Let’s start with the potato. Instead of using russet potatoes, these potato skins are made with vitamin packed sweet potatoes.

Sweet potatoes are more nutrient dense than white potatoes, making them a healthier choice. Sweet potatoes are lower in calories, yet higher in fiber and vitamins.

Instead of cheese, we’re filling these potato skins with Walnut Sage Pesto. The pesto adds a delicious creaminess to the potato skins, but is totally dairy free!

These potato skins are topped off with crispy bacon (because some things are just too good to get rid of!) and fresh arugula. The recipe tastes like Thanksgiving in a bite, combining the flavors of sweet potato and sage!

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, healthy and best of all, easy to make! It only takes 15 minutes of prep time to create these healthy potato skins.

Loaded sweet potato skins with bacon and arugula on white plate

How to make Sweet Potato Skins

  • 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.
  • Prepare the bacon.

    • Place bacon slices on a wire rack on top of a foil-lined baking sheet.
    • Place the bacon in the oven with the sweet potatoes at 400°F for 15 – 20 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

Are sweet potato skins low carb?

While these potato skins are paleo and whole 30 compliant, they do not work for a low carb keto diet. Sweet potatoes contain approximately 25 carbs per potato, depending on the size of the potato.

Each of these potato skins contains 14 carbs. While not terribly high in carbs, I would not recommend this dish for those on a low carb diet. Because I promise, you’re going to want to eat more than one!

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

Check out these other scrumptious Sweet Potato Recipes!

Can’t get enough of these sweet, vitamin and fiber packed potatoes? Then you’re going to love these 5 popular recipes!

  1. Italian Turkey Sweet Potato Casserole
  2. Crispy Baked Sweet Potato Fries
  3. 30 Minute Creamy Sweet Potato Soup
  4. Sweet Potato Raviolis
  5. Chili Roasted Sweet Potato & Cranberry Salad
Sweet potato skins on wood serving tray
5 from 3 votes
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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!

Course Appetizer, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 potato skins
Calories 177 kcal
Author Whitney Bond

Ingredients

  • 4 sweet potatoes scrubbed clean
  • 1 tbsp olive oil
  • ½ cup walnut sage pesto click link for recipe
  • 4 slices bacon
  • ¼ cup arugula

Instructions

  1. Preheat the oven to 400°F.

  2. Brush olive oil on the sweet potatoes and place in the oven on a foil-lined baking sheet for 45 minutes.

  3. 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.

  4. Remove the sweet potatoes and bacon from the oven.
  5. Allow the potatoes to cool for 10-15 minutes then slice in half lengthwise.
  6. Scoop out 2-3 tbsp of sweet potato from the middle.

  7. Place a tablespoon of pesto in the center of each potato.

  8. Crumble the crispy bacon and place on top of the pesto.
  9. Top each potato skin with a few pieces of fresh arugula and serve.

Recipe 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.