Loaded Sweet Potato Skins (Printable)

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

# What You'll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Filling

02 - 4 tablespoons sour cream
03 - 1 cup shredded cheddar cheese (100 g)
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 shredded cheddar cheese, optional

# How to Make It:

01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Pierce each sweet potato multiple times with a fork, place on baking sheet and bake for 40 to 50 minutes until very tender.
03 - While potatoes bake, cook bacon slices in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.
04 - When cool enough to handle, halve sweet potatoes lengthwise and carefully scoop out flesh, leaving a ¼-inch border intact.
05 - In a mixing bowl, mash sweet potato flesh with sour cream, shredded cheddar, butter, garlic powder, smoked paprika, salt, and black pepper until smooth.
06 - Spoon the creamy mixture back into the potato skins. Optionally sprinkle additional cheddar on top.
07 - Return filled skins to baking sheet and bake at 400°F for 10 to 12 minutes until warmed through and cheese is melted and bubbly.
08 - Top with crumbled bacon and fresh chopped chives. Serve immediately while hot.

# Expert Advice:

01 -
  • The sweet potato skins get crispy in the oven while the filling stays creamy and rich, giving you two textures in every bite.
  • Bacon and cheddar turn humble sweet potatoes into something that feels like a treat, not a side dish.
  • You can prep the skins ahead and just pop them in the oven when guests arrive, which has saved me more than once.
02 -
  • Don't skip pricking the sweet potatoes before roasting or they might burst in the oven, which I learned the messy way.
  • Leave enough potato in the skins so they don't collapse when you fill them, a thin wall makes all the difference.
  • If you're making these ahead, stop after filling the skins and refrigerate them, then bake just before serving so they're hot and fresh.
03 -
  • Use a spoon with a sharp edge to scoop out the sweet potato flesh cleanly without tearing the skins.
  • Taste the filling before you stuff the skins and adjust the salt and cheese to your liking, since sweet potatoes vary in sweetness.
  • If the skins seem floppy after scooping, bake them empty for five minutes to crisp them up before filling.
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