Pin it I threw together these loaded sweet potato skins on a whim one Sunday afternoon when I had friends coming over and nothing planned. The sweet potatoes were just sitting in the pantry, and I figured I could make something happen. What started as a last-minute idea turned into the thing everyone kept talking about all night. Now they ask me to bring them every time.
The first time I made these, I underestimated how fast theyd disappear. I set out eight skins for four people, thinking wed have leftovers. Within ten minutes, the plate was empty and someone was asking if I had more potatoes in the oven. I didnt, but I learned my lesson.
Ingredients
- Sweet Potatoes: Pick medium-sized ones so the skins hold their shape after you scoop them out, and scrub them well since youre eating the skin.
- Sour Cream: This makes the filling creamy without being heavy, and it balances the sweetness of the potato.
- Cheddar Cheese: Sharp cheddar works best because it stands up to the sweet potato flavor instead of getting lost.
- Butter: Just enough to make the mash silky and rich.
- Garlic Powder and Smoked Paprika: These add depth without overpowering the natural sweetness.
- Bacon: Crispy, crumbled bacon is non-negotiable here, it adds the salty crunch that makes these skins irresistible.
- Chives: Fresh chives brighten everything up and make the plate look like you tried, even if you didnt.
Instructions
- Bake the Sweet Potatoes:
- Preheat your oven to 400°F and prick the potatoes all over with a fork so they dont burst. Bake them for 40 to 50 minutes until theyre soft enough to yield when you press them.
- Cook the Bacon:
- While the potatoes bake, fry the bacon in a skillet over medium heat until its crispy. Drain it on paper towels and crumble it once it cools.
- Scoop Out the Flesh:
- Let the potatoes cool just enough to handle, then slice them in half lengthwise. Scoop out most of the inside, leaving about a quarter inch so the skins stay sturdy.
- Make the Filling:
- Mash the scooped-out sweet potato with sour cream, cheddar, butter, garlic powder, smoked paprika, salt, and pepper. Mix until its smooth and creamy.
- Fill and Bake Again:
- Spoon the filling back into the skins, sprinkle with extra cheese if you want, and bake for another 10 to 12 minutes until everything is hot and bubbly. Top with bacon and chives right before serving.
Pin it I brought these to a potluck once and watched a guy go back for his third skin while telling me he didnt even like sweet potatoes. He said the bacon changed his mind. I didnt argue, I just made a mental note to double the batch next time.
Make Ahead Tips
You can bake and scoop the potatoes a day ahead, then keep the skins and filling in separate containers in the fridge. When youre ready, just fill them and pop them in the oven. It saves you so much time when youre trying to get everything else ready.
Swaps and Tweaks
Greek yogurt works instead of sour cream if you want to lighten things up, and smoked gouda or Monterey Jack can replace the cheddar for a different flavor. If you like heat, throw in some diced jalapeños or a drizzle of hot sauce before the final bake.
Serving Suggestions
These work as an appetizer, a side dish, or even a light main if you serve two per person with a salad. They hold up well on a buffet table and theyre easy to eat with your hands, which is always a win at parties.
- Serve them with extra sour cream or a dollop of guacamole on the side.
- Pair them with a crisp white wine or a cold beer.
- Leftovers reheat beautifully in the oven at 350°F for about 10 minutes.
Pin it These loaded sweet potato skins have become my go-to whenever I need something that looks impressive but doesnt require much effort. Theyre proof that simple ingredients, when put together right, can turn into something everyone remembers.
Recipe FAQs
- → Can I substitute sour cream in the filling?
Yes, Greek yogurt works well as a lighter alternative while maintaining a creamy texture.
- → How do I achieve crispy bacon topping?
Cook bacon in a skillet over medium heat until crisp, then drain on paper towels before crumbling.
- → What cheeses can I use instead of cheddar?
Smoked gouda or Monterey Jack are excellent alternatives that melt nicely and add variety.
- → Are these skins gluten-free?
Yes, provided all ingredients used are certified gluten-free, this dish is suitable for gluten-free diets.
- → Can I add heat to this dish?
Absolutely, adding jalapeños or a dash of hot sauce to the mash brings a spicy kick.
- → How do I prepare the sweet potato skins for filling?
After baking, slice potatoes lengthwise and carefully scoop out most of the flesh, leaving a ¼-inch border for structure.