Twice-baked sweet potato skins topped with bacon, melted cheddar, sour cream, and green onions.
# What You 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
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, thinly sliced
# How-To Steps:
01 - Set oven to 400°F and line a baking sheet with parchment paper or lightly oil the sheet.
02 - Scrub each sweet potato, pat dry, prick several times with a fork, rub with about 1 tablespoon olive oil and arrange on the prepared baking sheet.
03 - Bake the sweet potatoes 45–50 minutes, or until easily pierced with a knife; remove and let cool for 10 minutes to handle safely.
04 - While the potatoes bake, cook the bacon in a skillet over medium heat until crisp; transfer to paper towels to drain and then crumble.
05 - Slice each baked sweet potato lengthwise and carefully scoop out most of the flesh leaving a uniform 1/4-inch border to form sturdy shells; reserve scooped flesh for another use.
06 - Brush the inside and exterior of each shell with the remaining 1 tablespoon olive oil, then season with smoked paprika, salt and pepper.
07 - Return the shells to the baking sheet cut side up and bake 10 minutes to crisp the edges.
08 - Remove the pan, distribute shredded cheddar and crumbled bacon evenly among the shells, then bake 8–10 minutes more until the cheese is melted and bubbling.
09 - Let the filled skins rest briefly, top with a dollop of sour cream and a sprinkle of sliced green onions, and serve warm.
