Pin It I threw together these loaded sweet potato skins on a rainy Sunday when I had four lonely sweet potatoes sitting on the counter and a serious craving for something warm and indulgent. The smell of roasting sweet potato filled the kitchen while I crisped up bacon in a cast iron skillet, and by the time I scooped out the flesh and mixed it with cheddar and sour cream, I knew I'd stumbled onto something special. My neighbor knocked on the door just as I pulled them from the oven, golden and bubbling, and we ended up eating all eight skins standing at the counter with our fingers. Now they're my go-to whenever I need to impress someone without actually trying that hard.
I made these for a potluck last fall and watched them disappear in under ten minutes while the fancy charcuterie board sat untouched. One friend came back three times, and another asked if I'd cater her book club meeting. I didn't have the heart to tell her how easy they actually were—I just smiled and said I'd think about it.
Ingredients
- Sweet Potatoes: Choose medium-sized ones so the skins are sturdy enough to hold the filling without cracking, and scrub them well since you're eating the skin.
- Sour Cream: This makes the filling impossibly creamy and adds a slight tang that balances the sweetness, though Greek yogurt works if you want something lighter.
- Cheddar Cheese: Sharp cheddar gives you the most flavor, but I've used smoked gouda when I'm feeling fancy and it's always a hit.
- Butter: Just enough to make the filling rich without turning it greasy, and it helps the cheese melt into everything.
- Garlic Powder and Smoked Paprika: These two seasonings add depth and a hint of smokiness that makes people think you did something complicated.
- Bacon: Crispy, crumbled bacon is non-negotiable here, the salty crunch against the sweet potato is what makes these irresistible.
- Chives: Fresh chives add a pop of color and a mild onion flavor that ties everything together at the end.
Instructions
- Roast the Sweet Potatoes:
- Prick each sweet potato with a fork and roast them at 400°F until they're so tender a knife slides through without resistance, usually 40 to 50 minutes. Let them cool just enough that you can handle them without burning your fingers.
- Crisp the Bacon:
- While the potatoes roast, cook your bacon in a skillet over medium heat until it's crispy and golden. Drain it on paper towels and crumble it once it cools.
- Scoop and Mix:
- Cut each sweet potato in half lengthwise and scoop out most of the flesh, leaving about a quarter inch inside the skin so it holds its shape. Mash the scooped flesh with sour cream, cheddar, butter, garlic powder, smoked paprika, salt, and pepper until it's smooth and creamy.
- Fill and Bake Again:
- Spoon the cheesy sweet potato mixture back into the skins, sprinkle extra cheddar on top if you like, and bake for another 10 to 12 minutes until everything is hot and bubbly. Top with crumbled bacon and chopped chives right before serving.
Pin It The first time I served these at a family gathering, my uncle—who claims he hates sweet potatoes—ate three and asked for the recipe. That's when I knew they were a keeper, because converting a sweet potato skeptic is no small feat.
Make Them Your Own
I've swapped the cheddar for Monterey Jack when I wanted something milder, and I've added diced jalapeños to the filling when my friends wanted heat. One time I used Greek yogurt instead of sour cream and nobody noticed, which tells you how forgiving this recipe really is.
Storing and Reheating
Leftover skins keep in the fridge for up to three days in an airtight container, and they reheat beautifully in a 350°F oven for about ten minutes. I don't recommend the microwave because the skins lose their crispness, and that's half the reason they're so good.
Serving Suggestions
These work as an appetizer before dinner, a game day snack, or even a light meal if you serve two per person with a simple green salad. I've put them out on a platter with toothpicks for parties, and I've plated them individually for a fancier presentation, both ways work.
- Serve them with extra sour cream or a drizzle of hot sauce on the side for people who like options.
- Pair them with a crisp white wine or a cold beer, both cut through the richness nicely.
- If you're feeding a crowd, double the recipe and use two baking sheets so everything cooks evenly.
Pin It These loaded sweet potato skins have become my secret weapon for turning a regular evening into something that feels special. I hope they bring you as many happy moments and second helpings as they've brought me.
Recipe FAQs
- → What type of sweet potatoes work best for this dish?
Medium-sized, firm sweet potatoes with thin skin work best, ensuring even baking and easy scooping.
- → Can I prepare the filling in advance?
Yes, the creamy filling can be made ahead and refrigerated before stuffing and baking the skins.
- → How can I make the skins extra crispy?
Baking the sweet potato skins at a high temperature and ensuring they're dry before filling helps achieve crispiness.
- → What are good substitutes for cheddar cheese?
Smoked gouda or Monterey Jack offer great alternative flavors that melt well in the filling.
- → How do fresh chives enhance the dish?
Chopped fresh chives add a mild onion-like freshness that brightens the rich flavors of bacon and cheese.
- → Is it possible to make this dairy-free?
Use dairy-free margarine and cheese alternatives, and substitute sour cream with a plant-based option to make it dairy-free.