Quick Baked Sweet Potato with Crispy Shell
Baked sweet potatoes make a perfect landscape for a vegetable-based supper. Here is a quick- fix method that works also for stuffed Idaho potatoes:
The skin of the baked potato is rich in fiber, vitamins, minerals, and antioxidants so don’t throw it away. Tastes even better when it’s seasoned with olive oil and kosher salt and crispy.
2 sweet potatoes
Extra virgin olive oil
Kosher salt
Scrub 2 sweet potatoes and cut away any blemishes. Arrange each on a paper towel and microwave for 4 minutes.
Measure 1-tablespoon olive oil in a shallow bowl. Roll each potato in the olive oil to coat. Place on a baking sheet; Sprinkle each potatoe all over with kosher salt. Bake at 350 degrees for 20 minutes.
Remove from oven. Slice in half; make several cuts to the orange flesh and let butter melt into the cuts. Sprinkle with salt and pepper and serve as a side to a burger, pan fried chicken breast or ham slice.
Stuffed Variation in Next Post.