Twice-baked sweet potato skins topped with smoky bacon, sharp cheddar and sour cream—crispy, savory crowd-pleaser.
# What You'll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Filling
02 - 4 slices bacon, cooked crisp and crumbled
03 - 1 cup sharp cheddar cheese, shredded
04 - 1/2 cup sour cream
05 - 2 green onions (scallions), thinly sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon smoked paprika
08 - Kosher salt, to taste
09 - Freshly ground black pepper, to taste
→ Garnish
10 - Additional sour cream, for serving
11 - Extra green onions, sliced
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Rub each scrubbed sweet potato with 1 tablespoon olive oil, prick several times with a fork, and place on the prepared sheet.
03 - Bake whole sweet potatoes for 45–50 minutes, until a knife easily pierces the flesh; remove from oven and let cool 10 minutes.
04 - While potatoes roast, cook bacon in a skillet over medium heat until crisp; transfer to paper towels to drain and crumble once cool.
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 removed flesh for another use.
06 - Brush both the interior and exterior of the shells with the remaining 1 tablespoon olive oil, season with smoked paprika, salt, and pepper, place cut side up on the baking sheet, and bake 10 minutes to crisp.
07 - Remove shells from oven, divide shredded cheddar and crumbled bacon evenly among shells, then return to the oven for 8–10 minutes until cheese is melted and bubbling.
08 - Allow skins to cool briefly, top each with a dollop of sour cream and a sprinkle of sliced green onions, and serve immediately.
