Loaded Sweet Potato Skins

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

• 3 orange- or yellow/white-fleshed sweetpotatoes, or a combination, about 12 ounces each, quartered lengthwise
• 8 slices cooked bacon, chopped or crumbled, or 1 1/4 cups bacon bits
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 3 scallions, thinly sliced
• 1 tablespoon chopped fresh parsley, cilantro, or a combination
• 1 jalapeño, thinly sliced or stemmed, seeded, and minced (optional)
• 3/4 cup sour cream
• 1 lime, cut into wedges (optional)

Directions:

1. Preheat the oven to 425°F.

2. Arrange the sweetpotatoes, skin side down, on a large rimmed baking sheet. Bake until just tender, about 30 minutes.

3. Set aside until cool enough to handle, about 5 minutes.

4. Meanwhile, preheat the broiler and arrange a rack about 6 inches from the heating element.

5. Scoop the flesh from the sweetpotatoes, leaving about 1/2-inch (save the flesh for another use). Arrange the sweetpotatoes, skin side up, on the baking sheet and brush with the oil. Broil until crisped, about 5 minutes.

6. Meanwhile, in a medium bowl, combine the bacon and cheeses. Set aside.

7. Turn the sweetpotato skins over, skin down. Sprinkle with the salt, then top with the cheese mixture. Broil until the cheese is melted, about 2 minutes.

8. Transfer the sweetpotato skins to plates or a platter. Sprinkle with the scallions, herbs, and jalapeños, if using. Dollop the sour cream on top. Garnish with the lime wedges, if using, and serve.