2 pounds small sweet potatoes
2 ounces grated Parmesan cheese
3 Tbsp chopped parsley
2 garlic cloves, minced
1/2 teaspoon oregano
1/4 teaspoon pepper
3 T butter, melted

Bake scrubbed whole potatoes until they are tender but not mushy, about 40 minutes at 400. Cool; halve potatoes lengthwise. Scoop the sweet potato out of the skins, leaving a wall 1/4 inch thick. (Use the scooped-out flesh for other sweet potato recipes.) Cut each sweet potato shell lengthwise into 1/2-inch-wide wedges. In a medium bowl combine the Parmesan, parsley, garlic, oregano and pepper. Coat potato skins with the Parmesan mixture. Bake in 375 oven 30-45 minutes. Drizzle with melted butter and return to oven on Broil. Broil about 5 minutes, or until the skins are crispy and browned. Serve hot.

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