Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about 1/4
inch of the potato skin and pulp intact.
Brush outside
of potato skins lightly with the vegetable oil, place on an aluminum barbecue tray and fill with the potato - cheese mixture.
Sweet Potato Skins join the existing Friday's
line of Potato Skins Snacks that includes cheddar and bacon, cheddar and sour cream, jalapeño and cheddar, sour cream and onion, chili cheese and bacon ranch varieties.
And while freezing your kitchen scraps until you have time to take them out, as some people do, has always kind of made sense to me, I must admit I find it easier to just empty the caddy daily than to deal with frozen - on
bits of potato skin.
Despite the nutrient content
of potato skins, many restaurant versions of potato skin dishes can wreak havoc on your diet and your health.
Fill
each of the potato skins with 1/2 cup of chili and 1/4 cup of cheese.