Cheesy Bacon Sweet Potato Skins

Cheesy Bacon Sweet Potato Skins

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.

Cheesy Bacon Sweet Potato Skins
Cheesy Bacon Sweet Potato Skins

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! 

Cheesy Bacon Sweet Potato Skins

Cheesy Bacon Sweet Potato Skins

Published January 22, 2019 by
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Serves: 12   |    Active Time: 1 hour


  • 6 sweet potatoes
  • 1/3 cup sour cream, plus more for topping
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1-1/2 cup shredded Monterey Jack cheese
  • 4 strips bacon, cooked and chopped into small pieces
  • 1/4 cup sliced green onions
  • Several dashes of paprika, for garnish
  • Optional: 1 jalapeño, sliced for garnish

  • Directions:

    1. 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.
    2. 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!).
    3. Mash sweet potato flesh with 1/3 cup sour cream, salt, and pepper until everything is incorporated (a few lumps are OK).
    4. 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.
    5. Serve hot.
    Reheating leftovers: Leftovers can be reheated in a microwave (1-2 minutes, depending on microwave), toaster oven or oven (350° for 10-15 minutes, until warmed through)


    Fully Loaded Guacamole

    Fully Loaded Guacamole

    A few months ago I took a trip to Chicago. I'm usually a mountain girl, but there is one good thing about big cities: the food! We managed to eat at lot of good food over the course of two days, but the stand-out meal of the trip was happy hour at Xoco. Sort of like the little sister restaurant of Rick Bayless's Frontera Grill, Xoco is a quick serve hot spot that serves contemporary Mexican dishes. 

    About 20% of the menu is dedicated to chocolate so of course I felt at home! 😉Actually, I didn't try any of the chocolatey items, though I would if I went back. Instead, I got the Ginger Pear Mezcal Margarita 😍and a bowl of "Fully Dressed" Guacamole. 

    Fully Loaded Guacamole

    That trip was over 2 months ago and I'm still thinking about it, so clearly, it was a game changer. I came home, and started loading up my guac with all sorts of treats, inspired by that meal.

    So what all goes in this bowl? Well, guac. But don't stop there! Pile on fresh tomatoes, cilantro, toasted pepitas, crispy bacon, basically WHATEVER YOU WANT. Cheese fan? Don't hold back, add that too. 

    Some other ideas for toppings: roasted corn, black beans, fresh pineapple, pork rinds (they did those at Xoco and it was delish), roasted red pepper, fresh jalapeño, minced red onion….. the list literally could go on and on and on.

    This weekend, when you're sitting there thinking, What should I bring to the neighbor's Super Bowl watching party? You'll have your answer. Just grab some avocados, break out the bag of chips, and let your creativity go wild. Make a big BIG bowl of this fully loaded guacamole. 

    Fully Loaded Guacamole
    Fully Loaded Guacamole

    Paleo? There are still so many ways to enjoy guac: plantain chips, pork rinds, cucumber slices, and carrot sticks, toastones, burrito bowls, oh my!

    Fully Loaded Guacamole

    Published February 2, 2016 by
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    Yield: 4   |    Active Time: 20 minutes


    For the guacamole:
  • 2 ripe avocados
  • 1 garlic clove, minced
  • 2-3 tablespoons minced red onion, minced
  • 1/2 jalapeño, minced
  • 1/4 cup minced cilantro
  • 1 tablespoon lime juice, based on preferences
  • 1/4 teaspoon ground cumin
  • Dash of cayenne (skip this if you don’t like spicy food)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

  • Toppings:
  • 1 tomato, diced small
  • 2 tablespoons minced cilantro
  • 2 slices bacon, fully cooked and chopped into pieces
  • 2 tablespoons toasted pumpkin seeds (pepitas)
  • Additional ideas: roasted corn, black beans, jalapeño, queso fresca, roasted red pepper, lime wedges, diced pineapple or apple, minced red onion
  • To serve: tortilla chips, plantain chips, veggie sticks

  • Directions:

    1. Combine ingredients for guacamole in a mixing bowl and mash with a fork to combine. Adjust seasonings to taste. Scoop into serving bowl.
    2. Top with toppings of choice, including tomato, bacon crumbles, cilantro, pepitas, roasted corn, black beans, etc.
    3. Garnish with lime wedges and serve with chips or veggie sticks.


    Honey Sesame Chicken Wings & Make it Paleo 2 Cookbook Giveaway

     -- This Giveaway has ended, and the winner has been notified via email. Thank you to everyone that participated! --

    Each day last week, I checked the mail expectantly. I had ordered several things on Amazon and was getting impatient: Cocoa butter (to satisfy that chocolate addiction). Succulent cuttings (to plant in our collection of empty pots--BTW, did you know you could mail order these?!). As days passed, my patience wained (...chocolate...). Then, midweek,  I opened up the mail box to find a package. 

    It was bubble wrapped, rectangular, and bendy. I know it was neither my plants nor my cocoa butter, but for a few minutes my curiosity piqued, distracting me from my missing deliveries. What is this?? A copy of Make it Paleo II!

    Make it Paleo 2 by Hayley Mason, Bill Staley, and Caitlin Grace Nagelson

    Make it Paleo 2 by Hayley Mason, Bill Staley, and Caitlin Grace Nagelson

    This was a pleasant and welcome surprise, to say the least. Make it Paleo 2 contains over 175 grain-free recipes, many of them AIP-friendly, and pages lined with photos. The team at Primal Palate hit this one on the nose. If you've been looking for a new favorite food, it's probably in here. Barbacoa Tacos (tortillas included)? Check. Nightshade-free breakfast sausage? You got it. RAVIOLI? Yup, that's in there too. These Honey Sesame Wings were the star of our game-watching festivities last night. 


    So now you want your own copy of Make it Paleo 2? Make it Paleo 2 will be available for purchase on February 17th, but I'll be giving away a free copy of this book here! Scroll down to the widget below to enter. The winner will be chosen at random on Sunday, February 8th, at 12 midnight (MST). Until then, I'll be making as many of the other recipes in here as I can! Stracciatella Gelato? More, please! 

    This cookbook's publisher sent me this book to review. Opinions are all my own. Supporting fellow healthy food bloggers is something I love to do! 

    Please note that only participants living in North America are eligible to win this sweepstakes. Winner will be notified by email on Feb. 9th and must respond with their mail information with in 3 days or a new winner will be selected. 


    Honey Sesame Wings - from Make it Paleo 2 cookbook

    1/2 teaspoon coconut oil

    1 teaspoon grated fresh ginger

    1 teaspoon grated garlic

    1/2 teaspoon red pepper flakes

    1/4 cup coconut aminos

    1/2 teaspoon fish sauce

    1 tablespoon toasted sesame oil

    1 tablespoon raw honey

    24 chicken wings, cut into winglets

    Sea salt

    For garnish: 1 tablespoon sesame seeds and 1 scallion, thinly sliced 


    1. Make the sauce: heat the coconut oil in a small saucepan over medium-low heat. Add the ginger and garlic and sauté until fragrant. Add the red pepper flakes, coconut aminos, and fish sauce and stir to combine. Add the toasted sesame oil and honey and whisk over medium heat until the honey has completely dissolved and the sauce starts to bubble. Reduce heat to low and cook, stirring every so often, until the sauce has reduced and thickened enough to coat the back of a spoon. This can take up to 20 minutes.

    2. While the sauce is cooking, grill the chicken wings. Preheat a grill to medium (400°F). Rinse the chicken under cold water, pat dry with a paper towel, and season with salt. Grill for 20-25 minutes, until cooked through, turning every 5 minutes. (Most grills have hot spots and cooler spots, so moving the chicken around a bit helps to ensure even cooking.) 

    3. Toss the chicken wings with the honey sesame sauce, sprinkle with the sesame seeds, and top with the slices scallion. 

    I served these along side Sriracha. Make your own, here