Loaded Sweet Potato Skins (Printable)

Crispy sweet potatoes filled with creamy cheddar mash, bacon, and fresh chives for a flavorful appetizer.

# What You Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Filling

02 - 4 tablespoons sour cream
03 - 1 cup shredded cheddar cheese (100 g)
04 - 2 tablespoons unsalted butter
05 - 1/4 teaspoon garlic powder
06 - 1/4 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

# Directions:

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 baking sheet and bake for 40 to 50 minutes until very tender.
03 - While sweet potatoes bake, cook bacon over medium heat in a skillet until crisp. Drain on paper towels and crumble once cooled.
04 - When sweet potatoes are cool enough to handle, cut each in half lengthwise. Scoop out most of the flesh, leaving a 1/4-inch border intact.
05 - In a bowl, mash the sweet potato flesh with sour cream, cheddar cheese, butter, garlic powder, smoked paprika, salt, and black pepper until smooth and creamy.
06 - Spoon the creamy mixture back into the potato skins. Optionally sprinkle with extra cheddar cheese. Return to the baking sheet and bake at 400°F for 10 to 12 minutes until heated through and cheese melts.
07 - Top the baked skins with crumbled bacon and chopped chives. Serve hot.

# Expert Suggestions:

01 -
  • The sweet potato flesh gets so creamy when you mix it with butter and cheese, it tastes like a savory cloud.
  • Crispy edges and a soft center make every bite interesting, plus the bacon adds that salty crunch you crave.
  • They look fancy enough for a dinner party but are easy enough to throw together on a weeknight.
02 -
  • Don't skip pricking the potatoes before baking or they can burst in the oven, which I learned the hard way cleaning my oven door.
  • Let the potatoes cool for a few minutes before scooping or you'll burn your fingers and tear the skins, trust me on this one.
  • If the filling seems too thick, add a splash of milk or extra sour cream to loosen it up so it spreads easily.
03 -
  • Use a grapefruit spoon or a small ice cream scoop to get the flesh out cleanly without tearing the skins.
  • If you're making these ahead, fill the skins and refrigerate them, then bake just before serving so they're hot and crispy.
  • Crumble the bacon right before serving so it stays crunchy and doesn't get soggy sitting on top.
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