Chef Paul's stuffed potato skins

Restaurant potato skins are loaded with fat and empty calories. Try this healthy stuffed potato skins recipe with about half the calories but all the great taste.

Ingredients
2 lb small sweet potatoes
2 oz grated Parmesan cheese
3 Tbsp chopped parsley
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp dried rosemary, crumbled
1/4 tsp black pepper

Preparation
1. Preheat oven to 400°. Bake whole potatoes until they are tender but not mushy, about 40 minutes. Cool, then halve potatoes lengthwise. With a spoon, scoop the flesh out of the skins, leaving a wall 1/4 inch thick.
2. In a medium bowl, combine the sweet potato flesh, Parmesan, parsley, garlic, oregano, rosemary and pepper. Fill each shell with the sweet potato mixture.
3. Preheat broiler. Place the potato skins on a baking sheet and broil 5 inches from the heat for about 10 minutes, or until the cheese is melted and bubbly. Cut each shell in half. Serve hot.

Yield: 8 servings