These loaded sweet potato skins are stuffed with bacon and cheese. The potato skins get crispy and the insides get creamy for a delicious and decadent treat!
There is just something about Thanksgiving that I adore. Maybe it's the food. Yeah, it's probably all the food. But I also just love that there are no presents to open, no Easter egg hunt, no fireworks. The holiday is all about just hanging out with family and friends. And if your Thanksgiving is anything like mine, that means it usually involves lots of wine and champagne. And THREE kinds of pie.
Every year for Thanksgiving, my contribution is a sweet potato dish. I love sweet potatoes, so I am always eating them. And I *heart* potato skins, so sweet potato skins are right up my alley.
And these loaded sweet potato skins that are stuffed with bacon and cheese are really easy. All you do is bake them, scoop out the insides and mix with a little milk and cream, pop back in the skin, and cover with cheese and bacon (and whatever other toppings you want)! And they're nice for this time of year when you don't have to worry about having your oven on for long periods of time. Hey, you're warming your house while cooking. Win-win.
- Sweet potatoes
- Olive oil
- Heavy cream
- Cheddar cheese
- Salt and pepper
How to customize:
These stuffed sweet potato skins are so easy to customize! Here are a few suggestions.
- Top with green onions and cilantro
- Instead of bacon and cheese, use shredded chicken and cilantro
- Instead of bacon, include a bit of cooked ground beef to make CHEESEBURGER SWEET POTATO SKINS
Are sweet potatoes healthy?
Even though they are called sweet potatoes, they are actually low on the glycemic index! They are preferable to white potatoes if you're trying to watch your sugars and carbs. When I had gestational diabetes, I knew sweet potatoes were a better option than white potatoes! Sweet potatoes are also high in vitamin B6 and vitamin C.
Can you really eat the sweet potato skin?
Absolutely! The sweet potato skin is a very nutritious part of the potato. However, make sure to wash and scrub your sweet potatoes before using, and clean off any dirt. Also be on the lookout for any mold, brown spots, and insect damage, just as you would on any other food.
Can you reheat the potato skins?
In the recipe below, I recommend eating the loaded sweet potato skins right away. And this is important. These don't make good leftovers. I made the mistake of not eating all of them right away, and eating two for my lunch the next day. I found out that right after you make these... so delicious. The day after... if they are warmed up in a microwave... not so much. Maybe they would be better reheated in an oven? Probably.
Other fall recipes to love:
- Dutch apple pie
- Sweet potato breakfast bowl
- Roasted acorn squash
- Broiled grapefruit with brown sugar
- Sea salt kale chips
- Homemade pumpkin pie spice
How to make the sweet potato skins:
First, preheat the oven and line a baking sheet with parchment paper.
Poke a few holes in each sweet potato, then wrap in foil and pop on the baking sheet. Bake in the oven until potatoes are soft.
Remove from the oven, and slice each sweet potato in half with a sharp knife.
Place back on the baking sheet and scoop out most of the insides.
Brush each sweet potato skin with olive oil. Pop these skins back in the oven and bake for 10 minutes.
After you remove the sweet potato skins from the oven, add the mashed sweet potato mixture to each sweet potato and top with cheese.
Place back in the oven for 15 minutes to cook.
In the meantime, slice up the bacon and cook.
Once the sweet potatoes are removed from the oven, top with the cooked bacon and enjoy.
Sweet Potato Skins with Bacon and Cheese
- 2 large sweet potatoes scrubbed
- 1 tbsp olive oil
- ¼ cup whole milk
- 1 tbsp heavy cream
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ cup shredded sharp cheddar cheese
- 2 strips bacon
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place sweet potatoes on sheet. Poke a few holes in each potato with a fork.
- Bake 75 minutes or until soft. Remove from oven, cool for 5 minutes, and then slice each potato in half lengthwise.
- Scoop out most of the potato into a medium bowl, leaving a thin layer inside.
- Brush the skins with olive oil and place back on the baking sheet. Bake for 10 minutes.
- While skins are baking, mash up the sweet potato in the bowl with the milk, cream, salt, and pepper.
- After removing the skins from the oven, divide the mashed sweet potato evenly between the four skins. Sprinkle the cheese over the skins and bake for an additional 15 minutes.
- While skins are baking, cut the two strips of bacon into small pieces and crisp in a pan. Drain and set aside.
- Once the sweet potatoes are out of the oven, top with the bacon pieces and serve immediately.