Sweet Potato Cheese & Bacon Stuffed Skins, gluten free

Sweet potatoes and bacon are a match made in heaven! We make these wonderful Sweet Potato and bacon skins with our organic sweet potatoes  for an appetizer, side dish or sometimes to keep our budget under control, as a simple dinner with a big salad.

Did you know that orange-fleshed sweet potatoes may be one of nature's unsurpassed sources of beta-carotene? Several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of vitamin A. 

This benefit may be particularly true for children. In several studies from Africa, sweet potatoes were found to contain between 100-1,600 micrograms (RAE) of vitamin A in every 3.5 ounces—enough, on average, to meet 35% of all vitamin A needs, and in many cases enough to meet over 90% of vitamin A needs (from this single food alone).
It's important to have some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable. Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. Of course, this minimal amount of fat can be very easy to include. 

In my recipe I include 1 tablespoon of butter, and with just this one tablespoon,  you can achieve the ultimate benefit of this amazing vegetable.  Go visit our friends at Space Girl Organics or your local CSA and order your organic sweet potatoes now!

Sweet Potato Cheese & Bacon Stuffed Skins, GF

Serves  6

Ingredients:

5 medium sweet potatoes, scrubbed and poked with a fork
1/3 cup plain non fat yogurt, add a little more if the mixture is dry
1 tablespoon butter or vegan/dairy free alternative
10 white mushrooms, washed and sliced
5 slices of GF bacon, many brands of bacon are gluten free but check your labels and call the manufacturer to confirm if in doubt.
4-5 ounces of sharp cheddar, shredded 
salt and pepper

Instructions:

1. Put your pierced sweet potatoes on a paper towel in the microwave oven for apx 10 minutes or until tender when pierced with a knife.  Don't overcook
2. In a large skillet on medium, fry your bacon until crisp and then remove to paper towels.  In the same pan saute the mushrooms for apx 5-7 minutes.
3. Cut the sweet potatoes in half lengthwise and scoop out the flesh into a large bowl.   Save 6 skin halves and place them on a large plate.
4. Mix the potato flesh, yogurt, and butter with a potato masher.  Mash and stir until fluffy, stir in 3/4 of the cheese, saving some for the top.  Add a little more yogurt if the mixture is dry
5. Season with a little salt and a good dose of pepper to taste
6. Spoon your mixture into the skins, mounding it up a bit.
7. Top with cheese, crumbled bacon and mushrooms.  Microwave on high for 3-4 minutes, or until the cheese on top just starts to melt.  

Linked to Gluten-Free Wednesdays