Description
These Loaded Sweet Potato Skins are a delicious and comforting appetizer or side dish featuring tender baked sweet potato halves filled with creamy mashed sweet potato, melted cheese, crispy bacon, and served with sour cream and chives. Perfectly crispy on the outside and soft on the inside, they’re an irresistible treat for gatherings or family dinners.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
Filling
- 1 tablespoon olive oil
- 1/4 cup milk
- 1/4 teaspoon salt
- Ground black pepper, to taste
- 1 cup shredded cheese (half sharp cheddar, half mozzarella)
- 4 strips bacon, cooked until crispy and crumbled
For Serving
- Sour cream
- Chopped chives
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Pierce each sweet potato several times with a fork, then place them on the baking sheet. Bake for 40-50 minutes until the sweet potatoes are soft and cooked through. Let them cool slightly before slicing each potato in half lengthwise.
- Prepare the Skins: Reduce the oven temperature to 375°F (191°C). Using a spoon, carefully scoop out the sweet potato flesh, leaving a thin layer inside the skin to maintain structure. Transfer the scooped flesh into a medium bowl. Arrange the empty sweet potato skins on the baking sheet face up, drizzle them with olive oil, and return to the oven for 10 minutes to crisp up.
- Make the Mashed Filling and Fill Skins: While the skins bake, mash the sweet potato flesh with milk, salt, and black pepper until it reaches a smooth and creamy consistency. After the 10 minutes, remove the skins from the oven. Spoon the mashed sweet potato evenly back into each skin, then sprinkle the shredded cheese on top. Bake again for 15 minutes until the cheese has melted and is bubbly.
- Add Bacon and Serve: Remove the loaded skins from the oven and immediately top each with crumbled crispy bacon. Serve warm with sour cream and chopped chives on the side for added flavor and garnish.
- Storage: These sweet potato skins are best enjoyed fresh out of the oven. If you have leftovers, cover them tightly and refrigerate for up to 3 days. Reheat thoroughly before serving.
Notes
- To make the dish vegetarian, omit the bacon or substitute with a plant-based bacon alternative.
- You can use any mixture of cheese you prefer, such as Monterey Jack or smoked gouda, for different flavor profiles.
- Adjust the seasoning in the mashed sweet potato filling to your taste; adding garlic powder or smoked paprika can enhance flavor.
- For extra crispiness, broil the stuffed skins for 1-2 minutes after baking but watch closely to avoid burning.
- If you want a lower-fat option, use reduced-fat milk and cheese, and substitute bacon with turkey bacon.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
