FODMAP-Friendly Veggie Sweet Potato Skins

This sweet dish revolutionizes a classic sports game-watching favorite. Traditional potato skin recipes often get made with an abundance of sour cream, full-fat cheese, and bacon—ultimately lacking nutritional balance. So, this healthy rendition prioritizes colorful veggies and plant-based proteins, making it a game-day dish worth enjoying on the regular. Not to mention, it contains IBS-friendly ingredients that help you stay focused on the score rather than unwanted symptoms. Enjoy it as a nutrient-packed side dish or double-up and make it the star of the show. Embrace the spud-life by baking extra to enjoy throughout the week. Or use the leftover filling as a fiber-filled side dish to any healthful entrée. It’s game time, and the skins are up!

Makes: 4 servings
Serving Size: 1 potato skin
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

• 2 medium sweet potato
• 8oz super firm tofu
• 1 cup broccoli florets
• 1 cup shredded carrot
• ½ cup plant-based mozzarella cheese
• 1 cup unsweetened almond milk
• 1 tbsp chives
• 1 tsp smoked paprika
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp sriracha (optional)

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Scrub sweet potatoes and puncture skin with fork. Microwave until tender—approximately 10 minutes.
3. Slice potatoes in half. Scoop out flesh. Set aside.
4. In food processor, add tofu, broccoli florets, shredded carrots, unsweetened almond milk, sweet potato flesh, chives, paprika, salt, black pepper, and sriracha. Pulse until desired consistency.
5. On a baking sheet, scoop filling into sweet potato skins. Bake for 10 minutes.
6. Top potato skins with plant-based cheese. Bake until melted—approximately 10 minutes.
7. Remove from heat. Serve topped with additional paprika, chives, or plant-based yogurt.