# What You’ll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Filling
02 - 4 tablespoons sour cream
03 - 1 cup shredded cheddar cheese (100 g)
04 - 2 tablespoons unsalted butter
05 - ¼ teaspoon garlic powder
06 - ¼ teaspoon smoked paprika
07 - Salt and black pepper, to taste
→ Toppings
08 - 4 slices bacon
09 - 2 tablespoons fresh chives, chopped
10 - Extra shredded cheddar cheese for sprinkling (optional)
# Directions:
01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Pierce each sweet potato several times with a fork, place on the baking sheet, and bake for 40 to 50 minutes until tender.
03 - While potatoes bake, cook bacon slices in a skillet over medium heat until crisp. Drain on paper towels and crumble once cool.
04 - Allow sweet potatoes to cool slightly, then slice each lengthwise. Carefully scoop out the flesh, leaving about a ¼-inch border inside the skins intact.
05 - In a bowl, combine the scooped sweet potato flesh with sour cream, shredded cheddar, butter, garlic powder, smoked paprika, salt, and pepper. Mash until creamy and smooth.
06 - Spoon the filling mixture evenly back into the potato skins. Optionally, sprinkle extra shredded cheddar on top.
07 - Return the filled skins to the oven and bake at 400°F for 10 to 12 minutes, or until heated through and the cheese on top melts and bubbles.
08 - Garnish with crumbled bacon and chopped fresh chives. Serve immediately while hot.
