Loaded Sweet Potato Skins
Nothing beats a recipe that feels like comfort food but still manages to pack a healthy punch.
These Loaded Sweet Potato Skins are crispy, cheesy, and topped with all the goodies, making them the perfect appetizer, snack, or even a light dinner.
Whether you’re hosting game night or simply treating yourself, this recipe promises to deliver big flavor with minimal effort.
How to Make It
Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.
Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Scrub the sweet potatoes clean, pat them dry, and pierce them a few times with a fork. Place them on the baking sheet and bake for 30-40 minutes, or until soft and tender.
Cool and Prepare
Allow the baked sweet potatoes to cool slightly so you can handle them. Slice each potato lengthwise and carefully scoop out most of the flesh, leaving a thin layer to support the skins.
Crisp Up the Skins
Lightly brush the inside and outside of each hollowed sweet potato skin with olive oil. Sprinkle with a pinch of salt and pepper. Arrange them cut-side up on the baking sheet and bake for 10 minutes, until the edges are golden and crisp.
Load Them with Toppings
Remove the crisped skins from the oven. In a bowl, mix the scooped-out sweet potato flesh with shredded cheddar cheese, a portion of the crumbled bacon, and a small dollop of sour cream. Spoon the creamy mixture back into the crisped skins. Sprinkle additional shredded cheddar and the remaining bacon on top. Return the tray to the oven for another 5-7 minutes, or until the cheese is melted and bubbling.
Add the Finishing Touches
Top the hot, cheesy skins with dollops of sour cream, a sprinkle of green onions, and fresh parsley if desired. Serve warm with your favorite dips!
Pro Tips
- Use sweet potatoes of similar size to ensure even cooking.
- For a vegetarian option, swap the bacon with black beans or roasted corn.
- Add a dash of cayenne or paprika for a spicy kick.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
- Freezer: Prepare the skins and freeze before baking. When ready to eat, bake straight from frozen, adding an extra 5-7 minutes.
Loaded Sweet Potato Skins
Description
Sweet, savory, and undeniably satisfying, these Loaded Sweet Potato Skins are easy to make and perfect for any occasion. A crispy potato base pairs beautifully with melted cheese, bacon, and tangy sour cream for a dish that feels indulgent but isn’t too heavy.
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Scrub the sweet potatoes, pat them dry, and pierce them with a fork. Bake for 30-40 minutes or until tender.
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Allow the sweet potatoes to cool slightly, then slice them in half lengthwise. Scoop out most of the flesh, leaving a thin layer inside the skins.
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Brush the insides and outsides of the skins with olive oil and season lightly with salt and pepper. Place them cut-side up on the baking sheet and bake for 10 minutes to crisp.
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Top with sour cream, green onions, and parsley if desired. Serve warm with your favorite dips.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 18g6%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Substitute sour cream with Greek yogurt for a lighter option.
- The scooped-out sweet potato flesh can be stored for later use in another recipe.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
