Crispy twice-baked sweet potato skins topped with bacon, sharp cheddar, sour cream and green onions.
# What You Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes
→ Filling
02 - 4 slices bacon
03 - 1 cup shredded sharp cheddar cheese
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, to taste
09 - Black pepper, to taste
→ Garnish
10 - Additional sour cream, for serving
11 - Extra green onions, sliced
# How to Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Scrub sweet potatoes under running water, pat dry, prick several times with a fork, rub with 1 tablespoon olive oil and place on the prepared baking sheet.
03 - Bake whole sweet potatoes for 45–50 minutes, until a knife pierces easily; remove and let cool 10 minutes so they are safe to handle.
04 - While potatoes bake, cook bacon in a skillet over medium heat until crisp; transfer to paper towels, drain and crumble.
05 - Slice each potato lengthwise and carefully scoop out most of the flesh, leaving a roughly 1/4-inch border to form sturdy shells; reserve removed flesh for another use.
06 - Brush insides and exterior of shells with remaining 1 tablespoon olive oil and sprinkle smoked paprika, salt and black pepper evenly.
07 - Return shells to the baking sheet, cut side up, and bake 10 minutes to crisp the edges.
08 - Remove shells, divide shredded cheddar and crumbled bacon among them, then bake 8–10 minutes more until cheese is melted and bubbly.
09 - Let skins cool slightly, top each with a dollop of sour cream and a sprinkle of sliced green onions, and serve immediately.
