Crispy sweet potatoes stuffed with creamy cheddar mash, bacon, and fresh chives, ideal for sharing.
# What You'll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Filling
02 - 4 tablespoons sour cream
03 - 1 cup shredded cheddar cheese (about 100 g)
04 - 2 tablespoons unsalted butter
05 - ¼ teaspoon garlic powder
06 - ¼ teaspoon smoked paprika
07 - Salt, to taste
08 - Black pepper, to taste
→ Toppings
09 - 4 slices bacon
10 - 2 tablespoons chopped fresh chives
11 - Extra shredded cheddar cheese, optional
# Steps:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Pierce each sweet potato several times with a fork and place on the baking sheet. Bake for 40 to 50 minutes until tender.
03 - While sweet potatoes bake, fry bacon slices in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.
04 - When cool enough to handle, slice each sweet potato lengthwise in half. Carefully scoop out the flesh, leaving a ¼-inch border inside the skins.
05 - In a mixing bowl, mash the sweet potato flesh with sour cream, shredded cheddar, butter, garlic powder, smoked paprika, salt, and black pepper until creamy and smooth.
06 - Spoon the mashed mixture back into the hollowed sweet potato skins. Sprinkle extra cheddar cheese on top if desired.
07 - Return the filled skins to the baking sheet and bake at 400°F (200°C) for 10 to 12 minutes, until heated through and the cheese melts and bubbles.
08 - Top with crumbled bacon and freshly chopped chives. Serve immediately while hot.
