Save I started making these loaded sweet potato skins on a whim one Sunday when I had leftover baked sweet potatoes sitting in the fridge. I scooped out the insides, mashed them with some cheese and sour cream, and stuffed them back in. The kitchen smelled like caramelized edges and melted cheddar, and my neighbor knocked on the door asking what I was cooking. Now they're my go-to whenever I need something that looks impressive but comes together without much fuss.
The first time I brought these to a potluck, someone asked if I'd ordered them from a restaurant. I laughed because I'd almost burned the bacon and had to scrape bits off the pan. But once they were plated with the chives scattered on top, they looked like something you'd pay twelve dollars for at a gastropub. Everyone went back for seconds, and I went home with an empty tray.
Ingredients
- Sweet Potatoes: Choose medium-sized ones so the skins hold their shape after scooping, and scrub them well since you'll be eating the skin.
- Sour Cream: This makes the filling creamy without adding too much moisture, and it balances the sweetness of the potato.
- Shredded Cheddar Cheese: Sharp cheddar works best because it cuts through the sweetness and melts into every crevice.
- Unsalted Butter: Adds richness and helps the filling come together smoothly.
- Garlic Powder: A little goes a long way and gives the filling a savory backbone.
- Smoked Paprika: This is what makes people ask what your secret ingredient is.
- Bacon: Cook it until it's crispy enough to crumble easily, or it will get chewy after baking.
- Fresh Chives: Bright, oniony, and they make everything look finished.
Instructions
- Bake the Potatoes:
- Preheat your oven to 400°F and line a baking sheet with parchment. Prick each sweet potato with a fork so steam can escape, then bake for 40 to 50 minutes until a knife slides through without resistance.
- Cook the Bacon:
- While the potatoes bake, fry the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble it once it cools.
- Scoop the Flesh:
- Let the potatoes cool just enough to handle, then cut 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 flesh with sour cream, cheddar, butter, garlic powder, smoked paprika, salt, and pepper until it's smooth and creamy. Taste it and adjust the seasoning.
- Stuff and Bake Again:
- Spoon the filling back into the skins, piling it high if you have extra. Sprinkle more cheese on top if you want, then bake for another 10 to 12 minutes until everything is hot and bubbly.
- Top and Serve:
- Pull them out of the oven, scatter the bacon and chives over the top, and serve them while they're still steaming.
Save One night I made these for my brother's birthday, and he ate four of them standing at the counter before I could even plate the rest. He said they reminded him of the potato skins we used to order at diners when we were kids, except better because the sweet potato made them feel less heavy. That's when I realized comfort food doesn't have to be complicated.
How to Get Crispy Skins
The secret is baking the potatoes long enough that the flesh is completely tender and the skins start to wrinkle slightly. When you scoop out the insides, the exposed skin will crisp up during the second bake, especially if you brush the edges with a little melted butter or oil beforehand. Don't overload the skins with filling or they'll get soggy instead of crispy.
Make-Ahead Tips
You can bake the sweet potatoes, scoop them, and make the filling up to a day ahead. Store the skins and filling separately in the fridge, then stuff and bake them right before serving. This saves you almost an hour of active cooking time when you're hosting, and the flavors actually deepen overnight.
Swaps and Variations
If you don't eat pork, try crumbled turkey bacon or skip the bacon entirely and add sautéed mushrooms for a smoky, earthy topping. Greek yogurt works in place of sour cream if you want to lighten things up, and smoked gouda or Monterey Jack can replace the cheddar for a different flavor.
- Add a drizzle of hot sauce or a few sliced jalapeños to the filling if you like heat.
- Top with a dollop of sour cream or guacamole when serving for extra richness.
- Sprinkle crumbled feta or goat cheese on top instead of cheddar for a tangy twist.
Save These loaded sweet potato skins have become one of those recipes I make without thinking, and they never disappoint. Whether you're feeding a crowd or just want something cozy and satisfying, they deliver every time.
Recipe FAQ
- → Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes can be substituted but will change the flavor and texture. Sweet potatoes provide a natural sweetness that complements the bacon and spices.
- → How do I make the bacon crispier?
Cook bacon on medium heat until fully crisp, then drain on paper towels to remove excess fat before crumbling over the skins.
- → What can I use instead of sour cream in the filling?
Greek yogurt works well as a lighter alternative, maintaining creaminess without altering the flavor drastically.
- → Can I prepare these ahead of time?
Yes, you can bake the potato skins and prepare the filling in advance. Assemble and bake just before serving to keep textures fresh.
- → Are these skins suitable for a gluten-free diet?
All ingredients are naturally gluten-free if certified, making this dish safe for gluten-free diets.