Sweet potato skins

Ingredients:

• 6 medium sweet potatoes (about 1.1 kg)
• 3 tablespoons extra-virgin olive oil
• 1 cup semi-skim mozzarella, grated
• 2 tbsp. l. grated parmesan
• 2 green onions, thinly sliced
• 0.5 cup green salsa
• Half an avocado, cut into small pieces
• 1 tbsp. acorn squash chips, fragmented

Preparation:

1. Position a rack in the upper third of the oven and preheat to 350°F (175°C). Place the sweet potatoes on a rimmed baking sheet and roast until tender when pierced with a fork, 40 to 50 minutes. Let cool completely. The sweet potatoes can be baked the night before. Cut each potato in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch (0.5 cm) thick shell. Set aside the flesh for mashing.
2. Preheat oven to 200°C (400°F). Place a rack on a rimmed baking sheet. Arrange the potato skins, skin side up, on the rack and brush with 2 tablespoons of olive oil. Bake until the skins are golden brown, 20-30 minutes. Let cool completely, then slice each half in half crosswise.
3. Place the sweet potato skins skin-side down on a wire rack and sprinkle each with mozzarella, Parmesan, and green onions. Bake until the mozzarella is melted, 8-10 minutes. Remove the sweet potato skins from the oven and drizzle with the remaining 1 tablespoon of olive oil. Spread a little green salsa and avocado. Sprinkle with crushed chips.