Save to Pinterest I wasn't planning to reinvent sweet potatoes that Sunday, but the regular russets were gone and I had four sweet potatoes sitting in the bin. I figured potato skins are potato skins, right? Wrong. The first batch came out sweeter, creamier, and somehow more satisfying than any loaded potato I'd made before. My neighbor wandered over for coffee and left with the recipe scribbled on a napkin.
I made these for a game night once and set them out with the chips and dip. Within ten minutes, the bowl of chips was untouched and the tray was empty. Someone asked if I catered. I didn't correct them.
Ingredients
- Sweet Potatoes: Pick medium ones that are firm and evenly shaped so they bake at the same rate and sit flat on the pan.
- Sour Cream: This is what makes the filling impossibly smooth and tangy, balancing the sweetness perfectly.
- Cheddar Cheese: Sharp cheddar works best here, it cuts through the richness and adds a little bite.
- Butter: Just enough to make the mash glossy without turning it greasy.
- Garlic Powder and Smoked Paprika: These two quietly do all the work, adding depth without shouting about it.
- Bacon: Crispy, salty, essential, use the real stuff and cook it until it shatters.
- Chives: Fresh is the only way, they add color and a mild oniony brightness at the end.
Instructions
- Bake the Sweet Potatoes:
- Preheat your oven to 400°F and prick each potato a few times with a fork so they don't explode. Bake them on a lined sheet for 40 to 50 minutes until they give when you press them, then let them cool just enough to handle.
- Cook the Bacon:
- While the potatoes bake, fry up your bacon in a skillet over medium heat until it's crisp and golden. Drain it on paper towels, let it cool, then crumble it into bits.
- Scoop and Mash:
- Slice each sweet potato in half lengthwise and scoop out most of the flesh, leaving about a quarter inch so the skins stay sturdy. Mash that flesh with sour cream, cheddar, butter, garlic powder, smoked paprika, salt, and pepper until it's creamy and smooth.
- Refill the Skins:
- Spoon the mash back into each skin, piling it high if you want. Sprinkle extra cheese on top if you're feeling generous.
- Bake Again:
- Put the filled skins back in the oven for 10 to 12 minutes until everything is hot and the cheese on top is bubbly and starting to brown. Top with bacon and chives right before serving.
Save to Pinterest The first time I brought these to a potluck, someone asked if they were dessert. They weren't joking. That's when I realized sweet potatoes can trick people in the best way, and these skins walk the line between savory comfort and something almost indulgent.
Make Them Your Own
Swap the cheddar for smoked gouda if you want a deeper, almost campfire flavor. I've also used Monterey Jack when I wanted something milder and stretchier. Greek yogurt works in place of sour cream if you're trying to lighten things up, and honestly, you won't miss much.
Storing and Reheating
You can bake the potatoes and scoop them a day ahead, then fill and bake them right before serving. Leftover filled skins keep in the fridge for up to three days and reheat beautifully in a 350°F oven for about 10 minutes. Don't microwave them, the skins get sad and soggy.
Little Things That Help
Use a spoon with a sharp edge to scoop the flesh cleanly without tearing the skin. If you want extra crispy skins, brush the outsides lightly with olive oil before the first bake. And always add the chives at the very end so they stay bright green and fresh.
- Line your baking sheet so cleanup takes seconds instead of scrubbing.
- Taste the filling before stuffing and adjust the salt, it should be just slightly overseasoned.
- Serve these hot, they lose their magic when they sit too long.
Save to Pinterest These skins have become my go-to whenever I need something that looks impressive but doesn't make me nervous. They're warm, a little indulgent, and gone before you know it.
Recipe FAQs
- → Can I prepare sweet potato skins ahead of time?
Yes, you can bake the sweet potato skins and prepare the filling in advance. Assemble and bake them just before serving for the best texture and flavor.
- → What can I substitute for sour cream in the filling?
Greek yogurt is a great substitute for sour cream, offering a lighter texture and tangy flavor that complements the cheese and spices well.
- → How can I make the bacon crispier?
Cook bacon over medium heat until golden and crispy, then drain on paper towels to remove excess grease before crumbling over the skins.
- → Are there alternative cheeses to cheddar I can use?
Smoked gouda or Monterey Jack provide flavorful alternatives that melt well and enhance the creamy filling.
- → Can I add a spicy element to these sweet potato skins?
Yes, adding jalapeños or a dash of hot sauce to the filling or toppings will introduce a nice spicy kick.