Twice-baked sweet potato skins with bacon, cheddar, and sour cream — crisp shells and creamy, savory filling.
# Ingredient List:
→ Sweet Potatoes
01 - 4 medium sweet potatoes
→ Filling
02 - 4 slices bacon, cooked until crisp and crumbled
03 - 1 cup sharp cheddar cheese, shredded
04 - 1/2 cup sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon smoked paprika
08 - Salt and black pepper, to taste
→ Garnish
09 - Additional sour cream, for serving
10 - Extra green onions, sliced
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Scrub each sweet potato, pat dry, prick several times with a fork, rub with 1 tablespoon olive oil, and place on the prepared baking sheet.
03 - Bake the sweet potatoes for 45–50 minutes, until a knife pierces easily; remove and let cool for 10 minutes so they are safe to handle.
04 - While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, drain on paper towels, then crumble.
05 - Slice each sweet potato lengthwise and carefully scoop out most of the flesh, leaving a 1/4-inch border to form sturdy shells; reserve the scooped flesh for another use.
06 - Brush the insides and cut edges of the skins with the remaining 1 tablespoon olive oil, then season with smoked paprika, salt, and pepper.
07 - Return the skins to the baking sheet cut side up and bake for 10 minutes to crisp the edges.
08 - Remove the skins from the oven, divide shredded cheddar and crumbled bacon evenly among them, then return to the oven for 8–10 minutes until the cheese is melted and bubbly.
09 - Let the filled skins cool briefly, top each with a dollop of sour cream and a sprinkle of sliced green onions, and serve immediately.
