Sweet Potato Skins make a versatile appetizer, side, or game-day snack. These healthy potato skins are filled with a savory walnut-sage pesto, topped with crispy bacon and fresh arugula. They are naturally gluten-free, dairy-free, and Whole30-friendly when made with compliant ingredients.
This recipe captures the cozy flavors of autumn—sweet roasted potato, earthy sage, and crunchy bacon—served in a single bite. The arugula adds a bright, peppery contrast that keeps each mouthful lively. While they’re an excellent addition to a holiday table, these sweet potato skins also work beautifully as a year-round appetizer or snack.
They’re quick to assemble: plan on about 15 minutes of active prep time and roughly 45 minutes of roasting. Smaller sweet potatoes are ideal; they create perfectly sized single-serving skins that are easy for guests to pick up and enjoy.
Instructions
Prepare the sweet potatoes
- Preheat your oven to 400°F (200°C).
- Scrub the sweet potatoes until clean. If possible, choose smaller potatoes so each half works as an appetizer-sized shell.
- Brush each potato lightly with olive oil and place them on a foil-lined baking sheet.
- Roast for about 45 minutes, or until a fork slides in easily. If you’re in a hurry, you can shorten the cooking time by using an air fryer or microwave to cook the potatoes first, then finish in the oven for texture.
Cook the bacon
- Arrange bacon slices on a foil-lined baking sheet or a wire rack over a sheet so the fat can drain.
- Bake in the same 400°F oven for 15–20 minutes, or until crispy. Remove and drain on paper towels, then crumble.
Assemble the sweet potato skins
- When the potatoes are cool enough to handle (10–15 minutes), cut each one in half lengthwise.
- Scoop out 2–3 tablespoons of flesh from each half, leaving a sturdy shell.
- Spoon 1–2 tablespoons of walnut-sage pesto into the cavity of each potato half (amount depends on potato size).
- Top the pesto with crumbled bacon, then finish with a few fresh arugula leaves for brightness and crunch.
- Serve immediately while warm.
What to do with leftover potato skins
Leftover assembled potato skins will keep in the refrigerator for 5–7 days. To preserve texture and flavor, remove the arugula before reheating; add fresh arugula after warming.
To reheat in the oven: place the potato skins on a baking sheet and warm under a low broiler for 2–3 minutes, just until heated through. Add fresh arugula before serving.
To reheat in the microwave: place in a microwave-safe dish and heat for 90–120 seconds, checking to avoid overheating. Top with fresh arugula after warming.
More sweet potato ideas
If you love sweet potatoes, try other dishes that highlight their natural sweetness and versatility:
- Italian-style turkey sweet potato casserole
- Crispy baked sweet potato fries with rosemary and Parmesan
- Quick creamy sweet potato soup ready in 30 minutes
- Sweet potato ravioli
- Chili-roasted sweet potato and cranberry salad
- Thai peanut sweet potato Buddha bowls
Sweet Potato Skins with Sage Pesto and Bacon
8 potato skins
Ingredients
- 4 sweet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1/2 cup walnut-sage pesto (prepare ahead or while potatoes roast)
- 4 slices bacon
- 1/4 cup fresh arugula
Instructions
- Preheat the oven to 400°F (200°C).
- Brush olive oil on the sweet potatoes and place them on a foil-lined baking sheet. Roast for about 45 minutes until tender.
- Arrange bacon on a foil-lined sheet or wire rack and bake for 15–20 minutes, or until crispy. Drain and crumble.
- Remove potatoes and bacon from the oven. Let potatoes cool for 10–15 minutes, then cut each potato in half lengthwise.
- Scoop out 2–3 tablespoons of flesh from each potato half to create a shell.
- Spoon 1–2 tablespoons of pesto into each cavity, depending on potato size.
- Top with crumbled bacon, then add a few arugula leaves to finish. Serve warm.
Notes
- Save the scooped-out roasted sweet potato flesh in an airtight container in the refrigerator for up to a week. Use it for mashed sweet potatoes or to thicken soups and sauces.
- Prepare the pesto ahead of time or while the potatoes and bacon are roasting to streamline assembly.
Nutrition Facts (per potato skin)
Calories: 177 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 12 g
Saturated Fat: 3 g | Sodium: 254 mg | Fiber: 2 g | Sugar: 3 g
Vitamin A: high (approx. 191% DV) | Vitamin C: 2 mg | Calcium: 44 mg | Iron: 1 mg