Loaded Sweet Potato Skins with Bacon (Printable Version)

Crispy skins filled with creamy cheesy mash, topped with bacon and chives. Easy appetizer that serves 4.

# What You'll 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 and black pepper, to taste

→ Toppings

08 - 4 slices bacon
09 - 2 tablespoons chopped fresh chives
10 - Extra cheddar cheese, for sprinkling (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 baking sheet and bake for 40–50 minutes, or until very tender.
03 - Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble when cool.
04 - Once sweet potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out most of the flesh, leaving a ¼-inch border inside the skins.
05 - In a bowl, mash the sweet potato flesh with sour cream, cheddar cheese, butter, garlic powder, smoked paprika, salt, and pepper until smooth and creamy.
06 - Spoon the mixture 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 10–12 minutes, until heated through and cheese is melted and bubbly.
08 - Top with crumbled bacon and chopped chives. Serve hot.

# Expert Advice:

01 -
  • These sweet potato skins strike that perfect balance between crispy exteriors and creamy, cheesy filling that makes you close your eyes with each bite.
  • They manage to feel both indulgent and somewhat virtuous, with the natural sweetness of the potatoes complementing the savory toppings in a way regular potato skins never quite achieve.
02 -
  • The sweet potato skins will get crispier if you brush them with a little olive oil before the second bake, a discovery I made after accidentally knocking over my oil bottle next to the baking sheet.
  • Letting the filled skins cool for about 5 minutes before serving isn't just about avoiding burnt mouths, it actually allows the filling to set slightly which makes them easier to pick up and enjoy.
03 -
  • After scooping out the flesh, I like to rub the inside of the skins with a light coating of olive oil and return them to the oven for 5 minutes before filling, which creates an extra-crispy shell that holds up beautifully to the creamy filling.
  • Warm your serving platter in the oven for a few minutes before plating these skins, as the residual heat will keep them at the perfect temperature longer, especially if they need to sit out during a party.
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