Crispy twice-baked sweet potato skins stuffed with bacon, melted cheddar, and a dollop of sour cream.
# Components:
→ Sweet Potatoes
01 - 4 medium sweet potatoes
→ Filling
02 - 4 slices bacon
03 - 1 cup sharp cheddar, 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 freshly ground 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 the sweet potatoes, pat them dry, and prick each several times with a fork. Rub each potato lightly with olive oil.
03 - Place the prepared sweet potatoes on the lined baking sheet and bake for 45–50 minutes, or until tender when pierced with a knife. Remove and let cool for about 10 minutes until safe to handle.
04 - While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then crumble.
05 - Slice each sweet potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a 1/4-inch border to maintain the shell; reserve the scooped flesh for another use.
06 - Brush the insides and outer skins of the potato shells with the remaining olive oil, then sprinkle with smoked paprika, salt, and pepper. Arrange cut side up on the baking sheet and bake 10 minutes to crisp the shells.
07 - Remove the skins from the oven and divide the shredded cheddar and crumbled bacon evenly among them. Return to the oven for 8–10 minutes, until the cheese is melted and bubbly.
08 - Allow the filled skins to cool slightly. Top each with a dollop of sour cream and a sprinkle of sliced green onions before serving.
09 - Serve the skins warm as an appetizer or snack, ideally immediately for best texture.
