Pin It I was rummaging through the fridge one Sunday afternoon, staring at a bag of sweet potatoes I'd bought on impulse, when the idea hit me. Why not treat them like regular potato skins, but sweeter and smokier? I threw them in the oven without much of a plan, and by the time they came out golden and fork-tender, I knew I was onto something. The first batch was a little messy—I scooped too much out of one and it collapsed—but once I got the hang of it, they turned into these crispy, creamy, bacon-topped bites that disappeared faster than I could plate them. Now they're my go-to whenever I need something that looks impressive but doesn't require much fuss.
I made these for a game night once, thinking they'd be a nice side option alongside chips and dip. Instead, they became the main event. Everyone kept hovering around the tray, waiting for the next batch to come out of the oven. One friend even asked if I'd considered opening a food truck, which was flattering but mostly just funny. Since then, I've brought them to potlucks, family dinners, and even a birthday party where they sat next to a cheese board and somehow still stole the show.
Ingredients
- Sweet Potatoes: Look for medium-sized ones that are firm and uniform so they bake evenly and are easier to halve without crumbling.
- Sour Cream: This is what makes the filling creamy without being heavy, and it balances the sweetness of the potato beautifully.
- Cheddar Cheese: Sharp cheddar works best because it adds a nice bite, but if you want something smokier, try gouda.
- Butter: Just enough to make the mash silky and rich without overpowering the other flavors.
- Garlic Powder and Smoked Paprika: These two bring a subtle warmth and depth that keep the filling from tasting one-note.
- Bacon: Cook it until it's properly crispy, otherwise it gets chewy and loses that satisfying crunch on top.
- Chives: Fresh chives add a mild onion flavor and a pop of green that makes the whole thing look restaurant-ready.
Instructions
- Bake the Sweet Potatoes:
- Prick them all over with a fork so steam can escape, then bake until they're soft enough to scoop easily. You'll know they're ready when a fork slides in with no resistance.
- Cook the Bacon:
- While the potatoes are in the oven, fry the bacon over medium heat until it's crisp and golden. Let it drain on paper towels, then crumble it once it cools.
- Scoop Out the Flesh:
- Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out most of the insides, leaving a thin wall so the skins hold their shape. Be gentle—if you go too thin, they'll tear.
- Make the Filling:
- Mash the scooped potato with sour cream, cheddar, butter, garlic powder, smoked paprika, salt, and pepper until it's smooth and creamy. Taste it and adjust the seasoning if needed.
- Stuff and Bake Again:
- Spoon the mixture back into the skins, mounding it slightly, then sprinkle with extra cheese if you're feeling indulgent. Bake until everything is hot and the cheese on top is bubbling and golden.
- Top and Serve:
- Finish with crumbled bacon and a generous sprinkle of chopped chives. Serve them while they're still warm and the cheese is gooey.
Pin It There was a rainy evening when I made these just for myself, no occasion, no guests. I ate two skins on the couch with a blanket and a show I'd seen before, and it felt like the culinary equivalent of a hug. Sometimes the best meals aren't the fancy ones—they're the ones that taste like comfort and require nothing from you except an appetite.
Make Them Your Own
If you want to lighten things up, swap the sour cream for Greek yogurt and use turkey bacon instead of pork. For a spicy version, fold in diced jalapeños or a drizzle of hot sauce into the filling. I've also tried using Monterey Jack with a handful of green onions, and it gave the whole thing a Tex-Mex vibe that was completely different but just as good.
Storing and Reheating
These keep well in the fridge for up to three days in an airtight container. To reheat, pop them in a 375°F (190°C) oven for about 10 minutes until warmed through—microwaving works in a pinch, but the skins won't stay as crispy. You can also freeze the filled (but unbaked) skins, then bake them straight from frozen, adding a few extra minutes to the cook time.
What to Serve Alongside
These are rich enough to stand alone as an appetizer, but they also pair nicely with a simple green salad or a tangy coleslaw to cut through the richness. If you're serving them at a party, set out a small bowl of extra sour cream or ranch for dipping. They also work surprisingly well as a side dish next to grilled chicken or steak.
- A crisp arugula salad with lemon vinaigrette balances the creaminess perfectly.
- Pickles or pickled vegetables add a sharp, acidic contrast that keeps your palate from getting tired.
- If you're going all in, serve them with a cold beer or a glass of something bubbly.
Pin It Every time I make these, someone asks for the recipe, and I love that. They're the kind of dish that feels special but never stressful, and that's exactly the kind of cooking I want to keep doing.
Recipe FAQs
- → Can I prepare sweet potato skins ahead of time?
Yes, you can bake and scoop the sweet potatoes in advance. Store the filling and skins separately in the fridge and assemble before baking again.
- → What can I use instead of bacon for a vegetarian option?
Try crispy smoked paprika or sautéed mushrooms to add a smoky, savory touch without meat.
- → How do I keep the skins crispy after baking?
Baking skins on parchment-lined sheets and not overcrowding them helps retain crispiness. Avoid covering during cooling.
- → Can I substitute cheddar cheese with another type?
Yes, smoked gouda or Monterey Jack provide a smooth melt and complement the flavors nicely.
- → What spices enhance the sweet potato mash?
Garlic powder, smoked paprika, salt, and pepper bring warmth and depth to the creamy filling.