Sweet Potato Skins

For Christmas this year, my mother-in-law made these great looking little potato skins for an appetizer. They were just potato skins, stuffed with bacon, cheese and onions. I of course couldn’t eat them because of the cheese and onions so I decided to make my own! We don’t eat a lot of white potatoes and I’m currently on a non-dairy diet so I modified this quite a bit. They turned out really great though. They would be perfect for a game day snack or party food. Plus they are made with more natural ingredients so you don’t have to feel as guilty for eating them! This makes 8 potato skins.

4 small sweet potatoes

1 Tbsp olive oil

5 slices of turkey bacon, diced

½ cup shredded cheese (I used Daiya DF cheddar)

1 Tbsp chives

1 Tbsp coconut sugar

Paprika

Garlic salt

Black pepper

• Bake sweet potatoes as desired, oven or microwave, until just cooked. Cut baked potatoes in half, lengthwise and carefully scoop out insides, leaving about ¼ inch layer of potato in shell. 
• In a large skillet, cook diced bacon pieces until cooked through. 
• On a large baking sheet, lay potato shells and brush with olive oil. Sprinkle coconut sugar, chives, paprika, salt and pepper onto potatoes. 
• Sprinkle turkey bacon inside potato shells and top with shredded cheese.
• Bake at 450°F for about 15 minutes or until shells are crispy and cheese is melted. Serve with ranch or sour cream. 

Sunny Breakfast Skillet

Today you get a double post!! It was Kid’s Choice night at dinner and my son, of course, picked “breakfast”! He requested eggs and strawberry waffles (waffle recipe will come later!). I decided to throw together this little dish and it is amazing. The potato pepper mix gives the eggs a nice bed to lay on with a little gravy in the middle. I always post breakfast recipes in the mornings but if you don’t know what you’ll need it is kind of hard to make it. Therefore, I decided to post this tonight so you can prepare to make it in the morning! This makes about 4 servings.

Hashbrown mix

2 medium sized potatoes, diced
1 medium bell pepper, diced
½ cup onion, diced
4 slices turkey bacon, diced
1 cup raw kale
1 tsp sea salt
½ tsp black pepper
1 Tbsp olive oil
Gravy
1 tsp butter or olive oil
1 Tbsp GF flour (or starch)
1 tsp black pepper
½ tsp sea salt
½ tsp garlic salt
½ tsp parsley
1 cup almond milk
4 eggs

• In a large skillet, sauté hashbrown mixture for about 15 minutes or until potatoes are cooked and slightly crisp.
• In a small sauce pan, melt butter for gravy and add in flour, parsley, salt and pepper until you get a thick paste. Slowly add in milk and bring to boiling, stirring constantly until the gravy starts to thicken. Add more milk if necessary.
• Move the hashrown mixture to one side of the skillet, crack eggs into skillet and cook on each side until you reach your desired egg (over easy, over medium, etc.)
• Spoon hashbrown mixture onto serving plate, drizzle ¼ of the gravy mixture and top with a cooked egg.

Savory Bacon & Egg Pancakes

My kids love pancakes and I love scrambled eggs. Put them together and what do you get?? Scrambled egg pancakes with bacon! Sometimes you just have to let the kids choose meals so they actually want to eat it. Sometimes it works out and sometimes it doesn’t. I was pleasantly surprised that these worked. Plus the kids LOVED them. They thought they were so much fun. They were pretty tasty and gluten free of course! Makes about 10 medium sized pancakes

¾ cup flour (I used GF all purpose)

1 egg
½ cup almond milk
3 slices turkey bacon, diced
2 eggs
¼ cup corn
3 green onions, diced
½ tsp sea salt
½ tsp black pepper

• In a large mixing bowl, combine flour, one egg and almond milk and mix until well blended.
• In a large skillet, cook bacon pieces and then scramble two eggs in the skillet also.
• Fold in bacon, eggs and corn into pancake batter. Add in onions, salt and pepper and gently mix until combined.
• On a griddle preheated to 375°F, scoop ¼-1/2 cup of batter. Cook both sides for about 10 minutes each or until pancakes are cooked through.
• You can serve this with maple syrup (strange but it works!) or ketchup, ranch or eat it by itself.