Loaded Sweet Potato Skins (Printable)

Crispy skins filled with creamy cheesy mash, topped with bacon and chives for a savory treat.

# What You Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Filling

02 - 4 tablespoons sour cream
03 - 1 cup shredded cheddar cheese
04 - 2 tablespoons unsalted butter
05 - ¼ teaspoon garlic powder
06 - ¼ teaspoon smoked paprika
07 - Salt, to taste
08 - Black pepper, to taste

→ Toppings

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

# How-To:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Pierce each sweet potato several times with a fork. Arrange on the baking sheet and bake for 40 to 50 minutes until tender.
03 - While potatoes bake, cook bacon slices in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.
04 - Allow baked sweet potatoes to cool. Slice each in half lengthwise and carefully scoop out most of the flesh, leaving a ¼-inch border inside each skin.
05 - Mash the sweet potato flesh with sour cream, cheddar cheese, butter, garlic powder, smoked paprika, salt, and black pepper until smooth.
06 - Spoon the creamy mixture back into the prepared skins. Sprinkle additional cheddar cheese over tops 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 - Garnish each skin with crumbled bacon and chopped chives. Serve immediately while hot.

# Expert Advice:

01 -
  • They taste like comfort food but feel fancy enough to serve at a party without anyone knowing how easy they were.
  • The sweet and savory contrast hits every craving at once, especially with that smoky bacon on top.
  • You can prep the potatoes ahead and just fill and bake them right before guests arrive.
02 -
  • Don't skip pricking the potatoes before baking or they can burst in the oven, and I learned that the hard way with a mess to clean up.
  • Let the potatoes cool for at least five minutes before scooping or you'll burn your hands and the flesh will stick to the skin.
03 -
  • Use a spoon with a thin edge to scoop out the potato flesh so you don't accidentally tear through the skin.
  • If your skins feel a little floppy after scooping, bake them empty for 5 minutes to crisp them up before filling.
Go Back