Loaded Sweet Potato Skins (Print Version)

Crispy sweet potato skins with creamy cheddar mash, crispy bacon, and fresh chives—perfect appetizer.

# What You 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, for sprinkling (optional)

# Directions:

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 prepared baking sheet, and bake for 40 to 50 minutes until 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 - Allow sweet potatoes to cool until safe to handle. Cut each in half lengthwise and carefully scoop out flesh, leaving a ¼-inch border intact.
05 - Combine sweet potato flesh with sour cream, cheddar cheese, butter, garlic powder, smoked paprika, salt, and black pepper. Mash until creamy and smooth.
06 - Spoon the mashed mixture back into the potato skins and optionally sprinkle extra 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.
08 - Garnish with crumbled bacon and chopped fresh chives. Serve immediately while hot.

# Expert Tips:

01 -
  • The skins get crispy on the edges while staying tender enough to hold all that creamy, cheesy filling without falling apart.
  • It's one of those dishes that looks impressive but doesn't require any fancy technique or hard-to-find ingredients.
  • The sweet and savory balance hits in a way that makes people reach for seconds before they've finished the first one.
02 -
  • Don't skip pricking the potatoes before baking, I learned this the hard way when one exploded in my oven and I spent twenty minutes cleaning up sweet potato steam.
  • Let the baked potatoes cool for at least five minutes before you try to scoop them, or the flesh will stick to the skin and you'll end up with torn, floppy shells.
  • If the filling feels too thick, add a splash of milk or an extra spoonful of sour cream, it should be creamy enough to pipe or spoon easily.
03 -
  • Use a spoon with a thin edge to scoop out the flesh, it gives you more control and helps you keep the walls even.
  • If the skins seem a little limp after baking, brush them lightly with olive oil and bake them empty for 5 minutes before filling, they'll crisp right up.
  • Crumble the bacon while it's still slightly warm, it breaks apart more easily and you'll get a better texture for sprinkling.
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