Stuffed Sweet Potato Skins (AIP, Paleo

• Gluten free
• Paleo

• Meat

  • 4 slices Bacon

• Produce

  • 1/2 Avocado
  • 2/3 cup Coriander
  • 2 cups Mushrooms
  • 1 cup Red onion
  • 2 Scallions
  • 3 Sweet potatoes

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 2 tbsp Avocado oil
  • 1 Pinch Salt
  • 1/2 tsp Sea salt, fine

Found on asquirrelinthekitchen.com

Description

Ingredients

• 3 sweet potatoes (approximately the length of your hand)
• 2 tablespoons avocado oil
• 1/3 teaspoon fine sea salt
• Stuffing:
• 4 slices bacon, chopped
• 2 cups chopped mushrooms
• 1 cup chopped red onion
• 1/4 teaspoon of fine sea salt, or more to taste
• 1/2 avocado, chopped
• 2 scallions, chopped
• 1/3 cup chopped cilantro
• Sauce:
• 1/2 cup full fat coconut milk
• 1/3 cup chopped cilantro
• 2 teaspoons lemon juice
• Pinch of salt

Directions

• Warm up the oven to 400° F.
• Place the sweet potatoes in a broiler pan lined with parchment paper and bake for 45-50 minutes, until the potatoes are cooked through and give a little when pressed.
• While the potatoes are baking, lets prepare the stuffing. In a large skillet over medium heat, cook the bacon for 8 minutes, or until brown. Remove the bacon from the pan with a slotted spoon, keeping the fat.
• Add the onions and mushrooms to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until cooked through. Turn off the heat and return the bacon to the skillet. Set aside.
• Remove the potatoes from the oven and allow to cool down a bit so you can hold them in your hands.
• Cut the potatoes in half lengthwise and scoop out the flesh with a spoon, leaving 1/4 inch of flesh on the skin. Keep the flesh of the sweet potatoes for another recipe.
• Increase the oven temperature to 450° F. Brush avocado oil on the sweet potatoes, both sides. Sprinkle with salt. Put the broiler pan back in the oven and bake the skins 10 minutes on each side.
• Remove from the oven and while the potato skins cool down a little bit, prepare the sauce.
• In a high speed blender, combine coconut milk, cilantro, lemon juice, and salt. Mix on high for 20 seconds. Set aside.
• In a large bowl, combine the bacon, mushrooms, onions, avocado, scallions, and cilantro.
• Spoon the stuffing into the potato skins, and pour a generous dollop of cilantro sauce.
• Bon appétit!