Loaded Sweet Potato Skins (Printable)

Crispy sweet potato skins stuffed with creamy cheddar mash and topped with bacon and chives for a tasty snack.

# What You Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Filling

02 - 4 tablespoons sour cream
03 - 1 cup shredded cheddar cheese (100g)
04 - 2 tablespoons unsalted butter
05 - ¼ teaspoon garlic powder
06 - ¼ teaspoon smoked paprika
07 - Salt and black pepper, to taste

→ Toppings

08 - 4 slices bacon
09 - 2 tablespoons chopped fresh chives
10 - Extra shredded cheddar cheese, optional

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Prick each sweet potato several times with a fork. Place on the prepared baking sheet and bake for 40 to 50 minutes until very tender.
03 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.
04 - Let sweet potatoes cool enough to handle. Cut each in half lengthwise and scoop out most of the flesh, leaving a ¼-inch border inside the skins.
05 - In a bowl, mash the potato flesh with sour cream, cheddar cheese, butter, garlic powder, smoked paprika, salt, and pepper until smooth and creamy.
06 - Spoon the filling back into the potato skins. Sprinkle with extra cheddar cheese if desired.
07 - Return the filled skins to the baking sheet and bake at 400°F for 10 to 12 minutes until heated through and cheese is melted and bubbly.
08 - Top with crumbled bacon and chopped chives. Serve hot.

# Expert Advice:

01 -
  • The sweet potato base is naturally creamy, so you get that rich mouthfeel without loading up on heavy cream or oil.
  • They hold up beautifully on a party platter and people always go back for seconds because they taste indulgent but aren't overly heavy.
  • You can prep the skins a few hours ahead and just pop them in the oven right before guests arrive.
02 -
  • Don't skip pricking the sweet potatoes before roasting or they can burst in the oven, and I learned that the messy way.
  • If you scoop out too much flesh and the skins tear, just patch them with a little extra filling because no one will notice once they're baked and topped.
03 -
  • Use a spoon with a thin edge to scoop out the sweet potato flesh because it gives you more control and keeps the skins intact.
  • Let the roasted sweet potatoes cool for at least five minutes before cutting them open so you don't burn your hands and the flesh firms up just enough to scoop cleanly.
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