Loaded Sweet Potato Skins
A delightful dish that features sweet potatoes topped with cheese and bacon, perfect as an appetizer or snack.
Ingredients
Main ingredients
- 4 medium sweet potatoes
- 1 Tablespoon olive oil
- 1/4 cup milk *
- 1/4 teaspoon salt
- to taste Ground black pepper
- 1 cup shredded cheese (half sharp cheddar and half mozzarella)
- 4 strips bacon, cooked until crispy and crumbled
For serving
- to taste sour cream
- to taste chopped chives
Instructions
Preparation
- Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Pierce each sweet potato a few times with a fork and bake for 40-50 minutes, or until they are soft. Allow the potatoes to cool slightly.
- Slice the potatoes in half lengthwise.
- Reduce the oven temperature to 375°F (191°C).
- Scoop out the sweet potato flesh, leaving a thin layer inside the skins, and place the flesh in a medium bowl. Put the skins back on the baking sheet, face up. Drizzle with olive oil and bake for 10 minutes.
- Mash the sweet potato flesh with milk, salt, and pepper until it is smooth and creamy.
Cooking
- After 10 minutes, remove the skins from the oven. Fill each skin with an equal amount of the mashed sweet potato, then top with cheese.
- Bake for an additional 15 minutes, or until the cheese is melted.
- Remove from the oven and sprinkle the crumbled bacon on top. Serve with sour cream and chopped chives, if desired.
Notes
Cover any leftovers tightly and store them in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness. For a vegetarian option, omit the bacon and add extra vegetables or beans. You can use vegan cheese for a plant-based version.