These sweet potato skins, stuffed with creamy sweet potato mash and cheese and bacon, were originally created as a hooray-it's-Friday, game-day, movie-watching snack, but I'll let you in on a secret: the leftovers make a damn delicious breakfast when reheated. But maybe that's just me. Either way, they DO make a fantastic over-the-top snack/appetizer/appetizer that you're calling dinner.
It starts with sweet potatoes (bake 'em up!). The soft, sweet flesh gets mashed with sour cream, which makes them ULTRA creamy and flavorful.
Toppings is where these sweet potato skins get their name -- and where it gets really delicious. First -- shredded Monterey Jack. Then, bacon pieces. I used Tender Belly Habanero Bacon which was SO good because it's just the right balance of sweet and spicy, but your favorite bacon will be perfect, no matter what it is. The potatoes go in the oven like that, just until the cheesy is extra gooey, and then get topped with fresh green onions (need a little bit of green in all of that orange! 😉), a dollop of fresh sour cream, a few slices of jalapeño (for extra zip!), and a dash of smoked paprika (which also adds nice color and flavor).
All that's left to do is eat!
Serves: 12 | Active Time: 1 hour
- Preheat oven to 400°F. Prick each sweet potato with a fork, and bake for 45-50 minutes, until sweet potatoes are soft all the way through. Allow sweet potatoes to cook 10-15 minutes, or until they are cool enough for you to handle.
- Slice each sweet potato in half. Use a spoon to scoop the flesh out of each potato half and into a bowl without breaking the skin of the potato (tip: leave about 1/4 inch of flesh attached to the skin, it helps keep everything together!).
- Mash sweet potato flesh with 1/3 cup sour cream, salt, and pepper until everything is incorporated (a few lumps are OK).
- Scoop mashed sweet potato into potato skins. Top with cheese and bacon bits. Place back in oven for 5-10 minutes until cheese is melted and just starting to bubble. Remove from oven, and top with green onions, a dollop of sour cream, a sprinkle of paprika, and if using, a slice or two of fresh jalapeño.
- Serve hot.