Twice-baked sweet potato skins with smoky bacon, melted cheddar, sour cream, and green onions - crispy and savory.
# Ingredient list:
→ 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 and freshly ground black pepper, to taste
→ Garnish
09 - Additional sour cream, for serving
10 - Extra green onions, thinly sliced
# Cooking steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Scrub the sweet potatoes, pat them dry, prick several times with a fork, rub with 1 tablespoon olive oil and place on the prepared baking sheet.
03 - Bake the potatoes 45–50 minutes, until a knife pierces the flesh easily; remove and let cool for about 10 minutes.
04 - While the potatoes roast, cook the bacon in a skillet over medium heat until crisp; drain on paper towels and crumble.
05 - Slice each potato lengthwise and carefully scoop out most of the flesh, leaving a 1/4-inch border; reserve the scooped flesh for another use.
06 - Brush the insides and exterior of the potato shells with the remaining 1 tablespoon olive oil, then sprinkle with smoked paprika, salt and pepper.
07 - Return the shells to the baking sheet, cut side up, and bake 10 minutes to firm and crisp the edges.
08 - Remove shells from the oven, divide shredded cheddar and crumbled bacon evenly among them, then return to the oven 8–10 minutes until the cheese melts and bubbles.
09 - Allow to cool briefly, top each with a spoonful of sour cream and a sprinkle of sliced green onions, and serve immediately.
