Twice-baked sweet potato skins stuffed with bacon, cheddar and sour cream—crispy, smoky, and crowd-pleasing.
# What You'll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes
→ Filling
02 - 4 slices bacon
03 - 1 cup (100 g) sharp cheddar cheese, shredded
04 - 1/2 cup (120 g) sour cream
05 - 2 green onions, thinly sliced
06 - 2 tbsp olive oil
07 - 1/2 tsp smoked paprika
08 - Salt and pepper, to taste
→ Garnish
09 - Additional sour cream, for serving
10 - Extra green onions, sliced
# How to Make It:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Scrub sweet potatoes, pat dry, and prick each several times with a fork. Rub with a little olive oil and place on baking sheet.
03 - Bake for 45–50 minutes, or until tender when pierced with a knife. Let cool for 10 minutes.
04 - While sweet potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble.
05 - Slice each sweet potato in half lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch border. Reserve the scooped flesh for another use.
06 - Brush insides and skins of sweet potatoes with remaining olive oil. Sprinkle with smoked paprika, salt, and pepper.
07 - Return skins to baking sheet, cut side up, and bake for 10 minutes to crisp.
08 - Remove from oven. Fill each skin with shredded cheddar and crumbled bacon. Return to oven for 8–10 minutes, until cheese is melted and bubbly.
09 - Let cool slightly. Top with a dollop of sour cream and sprinkle with green onions. Serve immediately.
