2 tablespoons extra virgin olive oil, plus more for oiling
3 tablespoons chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and pepper to taste
Instructions
Preheat oven to 400°F. Pierce potatoes all over with a fork then
arrange on a greased foil-lined baking sheet, cut sides down,
and bake until tender but not mushy, about 30 minutes. Transfer
to a plate and set aside until cool enough to handle; reserve
foil-lined baking sheet.
Arrange a rack in the oven about 6 inches from the heating
element and preheat broiler. Scoop about half of the potato flesh
from the skins, leaving a 1/2-inch thick wall around the edges
and bottom of each half. (Reserve scooped out flesh for another
use.) Cut each sweet potato shell lengthwise into 1/2-inch strips
then arrange on the same foil-lined baking sheet in a single
layer.
In a small bowl, combine oil, parsley, oregano, rosemary, thyme,
sage, salt and pepper then brush all over potato skins and broil
until browned in parts and piping hot, 4 to 6 minutes total.
Originally Submitted
8/4/2009
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