Pin it My neighbor knocked on my door one Sunday morning holding a basket of sweet potatoes from her garden, and I had no idea what to do with so many. I roasted four of them that afternoon, scooped out the insides on a whim, and started mixing in whatever I had in the fridge. The smell of bacon crisping up in the skillet made my kitchen feel like a diner, and by the time I stuffed those skins and baked them again, I knew I'd stumbled onto something good.
I made these for a game night once, and my friend who claims she doesn't like sweet potatoes ate three of them without realizing what they were. She thought they were regular loaded potato skins until I told her, and then she went quiet for a second before asking for the recipe. That moment made me realize how versatile sweet potatoes can be when you treat them like their starchy cousins.
Ingredients
- Sweet Potatoes: Pick ones that feel firm and have smooth skin because they roast more evenly, and scrub them well since you'll be eating the skins.
- Sour Cream: This adds tang and keeps the filling silky without making it too rich, and you can swap in Greek yogurt if you want a lighter version.
- Cheddar Cheese: Sharp cheddar gives you the most flavor, but I've used smoked gouda before and it brought a whole new depth to the dish.
- Butter: Just a little bit makes the filling taste like comfort food, and unsalted lets you control the seasoning.
- Garlic Powder and Smoked Paprika: These two spices pull the savory notes forward and balance out the sweetness of the potato.
- Bacon: Cook it until it's crispy because chewy bacon on top of soft filling doesn't have the same satisfying contrast.
- Chives: Fresh chives add a mild onion bite and a pop of color that makes the whole thing look alive.
Instructions
- Roast the Sweet Potatoes:
- Preheat your oven to 400°F and prick each sweet potato a few times with a fork so steam can escape. Roast them on a parchment lined baking sheet for 40 to 50 minutes until they feel soft when you squeeze them gently with an oven mitt.
- Cook the Bacon:
- While the potatoes bake, fry the bacon in a skillet over medium heat until it's crisp and golden. Drain it on paper towels and crumble it once it cools so it's ready to sprinkle on top.
- Scoop Out the Flesh:
- Let the roasted sweet potatoes cool just enough to handle, then slice them in half lengthwise. Use a spoon to scoop out most of the inside, leaving about a quarter inch border so the skins stay sturdy.
- Make the Filling:
- Mash the scooped sweet potato flesh in a bowl with sour cream, cheddar cheese, butter, garlic powder, smoked paprika, salt, and pepper until it's smooth and creamy. Taste it and adjust the seasoning because this is your chance to make it perfect.
- Stuff and Bake Again:
- Spoon the filling back into the potato skins and sprinkle extra cheddar on top if you want them extra cheesy. Bake them again at 400°F for 10 to 12 minutes until the cheese melts and bubbles at the edges.
- Top and Serve:
- Pull them out of the oven, scatter the crumbled bacon and chopped chives over the top, and serve them while they're still hot. They're best eaten right away when the skins are crispy and the filling is warm.
Pin it I brought these to a potluck last fall, and someone asked if I'd catered them because they looked too good to be homemade. I laughed and told her it was just sweet potatoes and leftovers from my fridge, but the compliment stuck with me. It reminded me that the best dishes don't need fancy ingredients, just a little attention and the willingness to try something new.
Make Ahead Tips
You can roast the sweet potatoes and prepare the filling up to a day in advance, then store the scooped skins and the mashed mixture separately in the fridge. When you're ready to serve, just stuff the skins, top with cheese, and bake them fresh so they come out crispy and hot.
Flavor Variations
If you want to switch things up, try adding a spoonful of hot sauce or diced jalapeños to the filling for a spicy kick. I've also used crumbled feta and sun dried tomatoes instead of cheddar and bacon, and it turned into a completely different appetizer that still disappeared in minutes.
Serving Suggestions
These skins work beautifully as a starter for a casual dinner party or as a hearty snack during a football game. I like to serve them with a small bowl of extra sour cream or a drizzle of hot honey on the side for people who want to customize their bites.
- Pair them with a simple green salad to balance out the richness.
- Set them out on a wooden board with other finger foods like chicken wings or veggie sticks.
- Reheat any leftovers in the oven instead of the microwave to keep the skins from getting soggy.
Pin it Every time I make these, I'm reminded that the best recipes are the ones that happen by accident and then become tradition. I hope these loaded sweet potato skins find a place on your table too.
Recipe FAQ
- → How do I ensure sweet potato skins are crispy?
Bake the sweet potatoes until tender, then scoop out the flesh leaving a thin border. Return the filled skins to the oven for a short time to crisp and melt the cheese on top.
- → Can I substitute bacon for a vegetarian option?
Yes, consider using smoked mushrooms or crispy fried shallots to add a similar savory and smoky flavor without meat.
- → What cheese works best for the filling?
Cheddar cheese is ideal for its sharp flavor and good melting ability, but smoked gouda or Monterey Jack are great alternatives.
- → How can I make the filling creamier?
Mix the sweet potato flesh with sour cream or substitute with Greek yogurt for a lighter creamy texture.
- → Can I prepare these ahead of time?
Yes, you can prepare and fill the skins in advance, then bake just before serving to ensure crispiness and melted cheese.