Loaded Sweet Potato Skins (Printable Version)

Crispy sweet potato skins with creamy cheese filling, bacon, and fresh chives for a tasty 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)

# Step-by-Step:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Prick each sweet potato several times with a fork. Arrange them on the baking sheet and bake for 40 to 50 minutes, until tender when pierced.
03 - While the sweet potatoes bake, cook bacon in a skillet over medium heat until crisp. Remove and drain on paper towels, then crumble once cooled.
04 - When the sweet potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out the flesh, leaving approximately a ¼-inch border intact within the skins.
05 - In a mixing bowl, mash the sweet potato flesh with sour cream, shredded cheddar, butter, garlic powder, smoked paprika, salt, and pepper until smooth and creamy.
06 - Spoon the creamy mixture back into the prepared sweet potato skins. Optionally, sprinkle extra cheddar on top.
07 - Return the filled potato skins to the baking sheet and bake at 400°F for 10 to 12 minutes, until heated through and the cheese is melted and bubbly.
08 - Top the hot potato skins with the crumbled bacon and chopped chives. Serve immediately.

# Expert Advice:

01 -
  • They look impressive but come together with pantry staples and minimal fuss.
  • The sweet potato base makes them hearty enough to feel like real food, not just party finger snacks.
  • Crispy edges meet creamy filling in every bite, and that texture contrast never gets old.
  • You can prep them ahead and bake right before guests arrive without losing any magic.
02 -
  • Don't skip pricking the potatoes before baking or you might end up with one that bursts in the oven and makes a mess you'll be scraping off for days.
  • Leave a thicker border than you think you need when scooping out the flesh, because the skins get fragile and can tear if the walls are too thin.
  • Taste the filling before stuffing it back in, because once it's baked again, you're committed to however it tastes.
03 -
  • Use a spoon with a sharp edge to scoop out the flesh cleanly without tearing the skins, and work slowly if they're still warm.
  • If the filling seems too thick, add a splash of milk or cream to loosen it up so it's easier to spoon and spreads more evenly.
  • For extra crispy skins, brush the insides lightly with olive oil before the final bake and they'll crisp up like potato chip edges.
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