Twice-baked sweet potato skins with bacon, melted cheddar and sour cream — crispy, smoky and creamy appetizer.
# What you'll need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes
→ Filling
02 - 4 slices bacon
03 - 1 cup sharp cheddar cheese, shredded
04 - 1/2 cup sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons olive oil (reserve 1 tbsp for brushing)
07 - 1/2 teaspoon smoked paprika
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - Additional sour cream for serving
10 - Extra green onions, sliced
# Preparation steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Scrub the sweet potatoes and pat dry. Prick each several times with a fork, rub with 1 tablespoon olive oil, and place on the prepared baking sheet.
03 - Bake the sweet potatoes 45–50 minutes until easily pierced with a knife. Remove from the oven and let cool 10 minutes to make handling easier.
04 - While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain and crumble once cool.
05 - Slice each sweet potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh leaving a 1/4-inch border to form sturdy shells. Reserve the scooped flesh for another use.
06 - Brush the insides and outer skins with the remaining 1 tablespoon olive oil. Season with smoked paprika, salt, and pepper. Arrange cut side up on the baking sheet and return to the oven for 10 minutes to crisp.
07 - Remove the skins from the oven and distribute shredded cheddar and crumbled bacon evenly among them. Return to the oven for 8–10 minutes until the cheese is melted and bubbly.
08 - Let the filled skins cool slightly. Top each with a dollop of sour cream and a sprinkle of sliced green onions. Serve immediately while warm.
