A couple of weeks ago we were visiting our girls in Nashville and enjoyed Saturday brunch at The Row, a 30-year old establishment in the heart of Vanderbilt. For some reason, I really wasn’t in the mood for typical breakfast food and so their Sweet Potato Skins caught my eye. They were delicious! I enjoyed them so much that I decided to recreate them at home.
These hearty appetizers can be filled with any kind of BBQ meat, but I chose smoked turkey that I picked up from a local restaurant. I tossed this with a quick homemade BBQ sauce (recipe by Martha Stewart) and added white cheddar cheese and bacon for extra deliciousness! I think this easy appetizer would be perfect for any Super Bowl gathering.
There are so many cool places in Nashville, and The Row is definitely one of them. Full of history, The Row is adorned with murals featuring some of Nashville’s country music legends on the walls behind the cushy booths. At brunch we were surrounded by the story of songwriter Curly Putman, who is famous for writing Green, Green Grass of Home, D-I-V-O-R-C-E, and He Stopped Loving Her Today. The Row also boasts that within their walls the famous Brooks & Dunn met and Earl Bud Lee sold the rights to Garth Brook’s Friends in Low Places for a bar tab.
Sweet Potato Skins
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon white-wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
Sweet Potato Skins
- 3-4 large sweet potatoes
- 3-4 teaspoons maple syrup
- pinch of salt
- 1/4 pound smoked turkey or chicken shredded or chopped
- 3 tablespoons barbecue sauce plus extra for drizzling
- 3 oz. white cheddar cheese shredded
- 3-4 slices bacon fried crisp and crumbled
- Sour cream for serving optional
- Preheat oven to 450 degrees.
- Whisk together ingredients for barbecue sauce (or use your favorite bottled sauce). Refrigerate any leftover sauce for other uses.
- Wash and gently scrub sweet potatoes. Trim ends to allow steam to escape--do not prick.
- Cook in microwave 7-8 minutes or until tender. Cool until able to handle easily.
- Cut each potato into quarters. Gently scoop out potato pulp from each skin, leaving about one-half inch of potato pulp in each. (Save removed potato pulp for other uses.)
- Place potato skins on a foil lined baking sheet. Gently prick or fluff the potato pulp in each skin with a fork. Sprinkle a pinch of salt on each, then drizzle each with 1/4 teaspoon of maple syrup.
- Combine the turkey or chicken with barbecue sauce. Evenly divide meat on top of each potato skin. Sprinkle with cheese and bacon.
- Bake for 10 minutes or until cheese is melted and bubbly.
- Serve immediately with sour cream, if desired.