Makes 4 servings
These “No-Skins” incorporate a strategic use of salt. You season the top of the potato rounds so that when they’re flipped, the seasoning will be on the bottom—ensuring that your tongue hits the salt on the potato first. That way, you need less salt overall, and your taste buds are still satisfied. You might need
to increase the cooking time a minute or two
if you use darker sweet potatoes.
* 16 ounces ½-inch-thick rounds light-skinned sweet potatoes
1 tsp. olive oil
1⁄8 tsp. sea salt
1⁄8 tsp. garlic powder
1⁄8 tsp. cayenne, or to taste
2 ounces finely shredded organic, low-fat cheddar cheese
4 tsp. all-natural bacon bits
4 tsp. finely chopped scallions
2 Tbs. fat-free Greek yogurt (optional)
1. Preheat oven to 450°F. Line a baking sheet with nonstick foil. In a large glass or plastic mixing bowl, toss potatoes and oil together until potatoes are well coated.
2. Place the potato rounds in a single layer on prepared pan so they do not touch. Sprinkle salt, garlic powder, and cayenne evenly over top of potatoes. Bake for 10 minutes. Flip and bake for 7–9 minutes longer, or until they are tender inside and starting to brown lightly on the outside.
3. Push the potato rounds together so that they touch and you can easily top them in a single, even layer. First, place cheddar over the rounds, followed by bacon bits, and then scallions. Bake for 2–3 minutes, or until cheese is melted. Serve immediately with ½ tsp. of yogurt on top of each, if desired.
*You’ll need to start with about 1½ pounds of potatoes in order to get 16 ounces of rounds. Choose potatoes that are roughly uniform in size. Peel your potatoes and cut both ends off. Then cut into ½-inch-thick rounds and measure out 16 ounces.
PER SERVING: 141 CAL; 7 G PROT; 3 G FAT (1 G SAT FAT); 21 G CARB; 4 G FIBER
Reprinted with permission from The Biggest Loser Quick and Easy Cookbook by Devin Alexander.