5 5 Published Oct 15, 2018, Updated Oct 29, 2024 And football definitely wins for the best tailgating/game-day food. I love making my air fryer chicken wings, a big pot of healthy turkey chili (or my vegetarian chili) to serve up with tortilla chips, my healthy guacamole and a little black bean dip… give me all the game day snacks! That’s where these potato skins come in… they’re my new favorite game day snack! Traditionally, potato skins are made with white potatoes and they are loaded with sour cream, cheese, and bacon… aka lots of calories and not really my vibe. To this point, I don’t think I’ve had potato skins since high school, but oh man… one bite of these sweet potato skins and I was quickly reminded how good they are.
Here’s What You Need
sweet potatoes – try to pick 5 sweet potatoes that are similar in size and weight so that they cook evenly! We’ll be using baked sweet potatoes as the base of this recipe. olive oil – you’ll need some to cook the tempeh in as well as to coat the sweet potato skins. sea salt and ground pepper – spices to elevate the flavor! Lightlife Organic Smoky Tempeh Bacon – packed with protein and a savory yet sweet flavor, Lightlife Organic Smoky Tempeh is a great go-to bacon alternative. dairy-free cheddar cheese – I have really been enjoying Chao Creamery. If you’re intolerant to dairy, I know how hard it is to say farewell to cheese. Thankfully, the dairy-free cheese world has come a long way over the past 5-10 years! scallions – you’ll only be needing the green part! cashew sour cream – you can make your own cashew sour cream or use store-bought. Make sure its dairy-free if necessary!
For these healthy potato skins, I decided to use sweet potatoes instead of white potatoes because I find sweet potatoes to have a few extra nutrients and they’re sweeter! They’re a great source of fiber, vitamins, and minerals. But honestly, I have never met a potato I didn’t like, especially when they’re crisped to perfection. When I was growing up, my favorite side dish was skillet fried potatoes that my mom would serve with beans (topped with ketchup) and cornbread… aka all the carbs! These babies are plant-based, so I’m using tempeh bacon, dairy-free cheese and cashew sour cream. They’re so delicious, we’ve even been eating them cold this past week… they’re that good. 😉
Is it Easy to Cook With Tempeh?
If you’ve been following my blog, you know that I have a ton of tempeh recipes. People are often intimidated by tempeh until they actually prepare it, but there’s nothing to be worried about. It’s actually one of the easiest proteins to work with! That being said, how you prep your tempeh makes a huge difference – and marinating is the way to go! But that takes time and a little prep – that’s where the organic smoky tempeh strips from Lightlife come in. It already has a sauce so it’s ready to heat – and eat – and it is delicious! No prep is required other than to throw it in the pan and warm it up. Tempeh was actually the first product Lightlife came out with when the brand was founded in 1979. They’ve had almost 40 years to perfect it and you can tell. The Tempeh Bacon works great for vegan breakfast sandwiches, breakfast bakes, main dishes and as a topping for salads. I use it for my vegan cobb salad and it’s so good! The next star of the show is the homemade cashew sour cream. If you are vegan or intolerant to dairy and have been missing your sour cream, please make this. It’s so simple to make, so creamy and has only five ingredients. I feel like I’ll need to have this on hand throughout the winter to use on top of soup. It’s perfect crumbled on my sweet potato soup.
More Sweet Potato Recipes to Try
Black Bean Stuffed Sweet Potatoes Roasted Sweet Potato Kale Frittata Easy Classic Sweet Potato Casserole Baked Sweet Potato Chips Black Bean Sweet Potato Burgers 5-Ingredient Sweet Potato Curry Sweet Potato Nachos
Be sure to check out my full collection of healthy game day snacks.
