Cheesy Panko Crusted Sweet Potato Skins

• 3 whole Small Sweet Potatoes, Scrubbed Clean
• 2 Tablespoons Olive Oil
• 6 teaspoons Coarse Sea Salt (more Or Less, To Taste)
• 6 Tablespoons Shredded Parmesan Cheese
• 6 Tablespoons Panko Bread Crumbs
• 6 Tablespoons Plain Greek Yogurt
• 2 Tablespoons Chopped Curly Parsley

1. Preheat oven to 400u0b0F.
2. Cut sweet potatoes in half lengthwise, set on a baking sheet cut side up, and bake for 45-60 minutes, or until fork tender. Remove from the oven and let cool. Once cool enough to handle, scoop out sweet potato flesh, leaving some of the flesh in the skin. Save the flesh for another use, or discard.
3. Flip skins over so skin side is up. Brush with olive oil and sprinkle with sea salt, then bake for 10 minutes. Flip, brush insides with olive oil, and bake for 10 more minutes.
4. Remove skins and place 1 tablespoon of cheese in each, topping with 1 tablespoon of panko. Place back in the oven for 2-3 minutes, or until cheese is melted and panko is golden brown. Remove and top with Greek yogurt and garnish with parsley.
5. Serve with anything you'd normally serve with potatoes!

sweet potatoes, olive oil, salt, parmesan cheese, bread crumbs, greek yogurt, curly parsley

Taken from tastykitchen.com/recipes/sidedishes/cheesy-panko-crusted-sweet-potato-skins/ (may not work)