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!
Loaded sweet potato skins that are stuffed with bacon and cheese are really easy to make. 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)!
They are a healthy treat that is perfect for watching football (or your favorite sport), enjoying for an easy lunch, or as a Thankgiving side dish.
- 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
- For a healthier version, you can stuffed with some cooked spinach and other veggies.
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. They do not reheat well in a microwave.
If you do want to make ahead and reheat later, reheat either in an oven or in an air fryer to help the sweet potato skin stay crispy and delicious.
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.
In the meantime, shred some high-quality, sharp cheddar cheese. Take the scooped sweet potato and add the milk, cream, salt, and pepper. Mash it all up until it's combined.
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.
Other sweet potato recipes to love:
Loaded Sweet Potato Skins with Bacon and Cheese
- 2 large sweet potatoes scrubbed
- 1 tablespoon olive oil
- ¼ cup whole milk
- 1 tablespoon heavy cream
- ⅛ teaspoon salt
- ⅛ teaspoon 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.