Loaded Sweet Potato Skins (Printable)

Crispy sweet potato skins filled with cheesy mash, bacon, and chives for a tasty appetizer.

# What You'll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Filling

02 - 4 tablespoons sour cream
03 - 1 cup shredded cheddar cheese (about 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 cheddar cheese for sprinkling (optional)

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Prick each sweet potato several times with a fork and place on the baking sheet.
02 - Bake sweet potatoes for 40 to 50 minutes or until very tender when pierced with a fork.
03 - While sweet potatoes bake, cook bacon slices in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.
04 - Once sweet potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out most of the flesh, leaving about a 1/4-inch border inside the skins.
05 - In a mixing bowl, mash the sweet potato flesh with sour cream, shredded cheddar, butter, garlic powder, smoked paprika, salt, and black pepper until smooth and creamy.
06 - Spoon the mashed sweet potato mixture back into the skins. Optionally sprinkle extra shredded cheddar cheese on top.
07 - Return filled skins to the baking sheet and bake at 400°F for 10 to 12 minutes until heated through and cheese melts and bubbles.
08 - Top baked skins with crumbled bacon and chopped fresh chives. Serve immediately while hot.

# Expert Advice:

01 -
  • The sweet potato adds natural creaminess without needing tons of butter or cream.
  • They hold their shape beautifully and crisp up in the oven without falling apart.
  • Everyone thinks you fussed, but it's honestly just baking and scooping.
  • You can prep them ahead and pop them in the oven right before guests arrive.
02 -
  • Don't skip pricking the potatoes, I learned that lesson the loud way.
  • Let them cool for at least five minutes before scooping or you'll burn your fingers and tear the skins.
  • If the filling seems dry, add a splash of milk or more sour cream until it's smooth.
03 -
  • If you're feeding a crowd, double the batch and use smaller sweet potatoes so everyone gets two.
  • A tiny drizzle of honey over the bacon right before serving adds a sweet-salty moment people remember.
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