Loaded Sweet Potato Skins (Print Version)

Crispy sweet potato skins filled with creamy cheddar mash, bacon, and fresh chives, perfect for sharing.

# What You Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Filling

02 - 4 tablespoons sour cream
03 - 1 cup shredded cheddar cheese (approximately 100 grams)
04 - 2 tablespoons unsalted butter
05 - 1/4 teaspoon garlic powder
06 - 1/4 teaspoon smoked paprika
07 - Salt, to taste
08 - Black pepper, to taste

→ Toppings

09 - 4 slices bacon
10 - 2 tablespoons chopped fresh chives
11 - Extra shredded cheddar cheese for sprinkling (optional)

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce each sweet potato several times with a fork. Arrange them on the baking sheet and bake for 40 to 50 minutes until tender.
03 - While the potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble after cooling.
04 - Once cooled enough to handle, halve each sweet potato lengthwise. Carefully scoop out the flesh, leaving a 1/4-inch border intact within the skins.
05 - In a bowl, combine the scooped sweet potato flesh with sour cream, shredded cheddar, butter, garlic powder, smoked paprika, salt, and black pepper. Mash until smooth and creamy.
06 - Spoon the creamy filling back into the potato skins. Optionally, sprinkle extra shredded cheddar on top.
07 - Return the filled skins to the baking sheet and bake at 400°F for 10 to 12 minutes until heated through and cheese is melted and bubbly.
08 - Garnish with crumbled bacon and chopped fresh chives. Serve immediately warm.

# Expert Advice:

01 -
  • The skins get crispy and caramelized in the oven while the filling stays soft and cheesy, giving you that perfect contrast in every bite.
  • You can prep the potatoes ahead and just fill and bake them right before serving, which makes hosting so much easier.
  • They're naturally gluten-free and hearty enough that even people who aren't usually into appetizers will reach for seconds.
02 -
  • Don't skip pricking the sweet potatoes before baking—I learned this the hard way when one exploded in my oven and left me scrubbing caramelized sweet potato off the rack for days.
  • Let the baked potatoes cool for at least five minutes before handling them, or you'll burn your fingers trying to scoop out the flesh.
  • If the filling feels too thick, add a splash of milk or an extra dollop of sour cream to loosen it up.
03 -
  • Use a melon baller or small spoon to scoop out the potato flesh—it gives you more control and helps you avoid tearing the skins.
  • For extra crispy skins, brush the insides lightly with olive oil before the second bake.
  • If you're making these for a crowd, double the batch and keep the filled skins warm in a low oven until you're ready to serve.
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