Loaded Sweet Potato Skins (Printable)

Crispy sweet potato skins filled with creamy cheddar mash and topped with bacon and chives.

# What You'll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, washed

→ 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, to taste
08 - Black pepper, to taste

→ Toppings

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Prick sweet potatoes with a fork and place on the sheet. Bake for 40 to 50 minutes until tender.
02 - While sweet potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble once cool.
03 - When cool enough to handle, halve sweet potatoes lengthwise. Scoop out flesh, leaving a 1/4-inch border inside skins.
04 - Mash sweet potato flesh with sour cream, cheddar cheese, butter, garlic powder, smoked paprika, salt, and pepper until creamy.
05 - Spoon the creamy filling into sweet potato skins. Optionally, sprinkle extra shredded cheddar on top.
06 - Return filled skins to the baking sheet. Bake at 400°F for 10 to 12 minutes until heated through and cheese melts.
07 - Top with crumbled bacon and chopped fresh chives. Serve immediately while hot.

# Expert Hints:

01 -
  • The crispy edges and creamy center create a texture contrast that keeps you reaching for more.
  • Sweet potatoes bring natural flavor so you don't need much to make them taste amazing.
  • They look impressive but come together with ingredients you probably already have.
  • Leftovers reheat beautifully, though they rarely last that long.
02 -
  • Don't skip pricking the potatoes before baking or they might burst in the oven, which I learned the messy way.
  • Leave enough potato flesh in the skins so they hold their shape and don't collapse when you fill them.
  • Taste the filling before stuffing because sweet potatoes vary in sweetness and you might need more salt or spice.
03 -
  • Use a spoon with a thin edge to scoop out the flesh cleanly without tearing the skins.
  • Let the baked potatoes cool for at least 10 minutes before handling so you don't burn your fingers.
  • Cook your bacon until it's truly crispy because it softens slightly when baked on top of the skins.
  • If you're serving a crowd, double the batch because people always eat more than you expect.
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