Loaded Sweet Potato Skins Recipe

Sweet potatoes: The base of the dish, providing a sweet and tender contrast to the savory toppings.

Olive oil: Used to brush the skins, helping them crisp up in the oven.

Cheddar cheese: Adds a rich, melty layer of flavor to the skins.

Bacon: Provides a salty, crunchy element that complements the sweetness of the potatoes.

Sour cream: A creamy topping that adds a tangy contrast to the other flavors.

Green onions: Fresh and slightly pungent, they add a burst of color and flavor to the finished dish.

When scooping out the flesh of the sweet potatoes, be sure to leave a thin layer intact to maintain the structure of the skins. This ensures they hold up well during the second bake and when you add the cheese and bacon. Additionally, for an extra crispy texture, you can broil the skins for the last 2-3 minutes of baking after brushing them with olive oil.

• sweet potatoes - Substitute with russet potatoes: Russet potatoes have a similar texture and can be baked and scooped out just like sweet potatoes.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and provides a creamy texture, though it has a milder flavor than cheddar.

• cooked bacon, crumbled - Substitute with turkey bacon: Turkey bacon is a leaner option and still provides a similar smoky flavor and crispy texture.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy consistency but with added protein and less fat.

• green onions, sliced - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish just like green onions.

• Allow the sweet potato skins to cool completely before storing. This prevents condensation and keeps them from becoming soggy.
• Place the sweet potato skins in an airtight container. If stacking, use parchment paper between layers to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy.
• For freezing, arrange the sweet potato skins on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Transfer the frozen sweet potato skins to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat from frozen, place the sweet potato skins on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the sweet potato skins soggy. The oven method ensures they remain crispy and delicious.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover sweet potato skins on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent the cheddar cheese from over-browning.
  4. Bake for 15-20 minutes, or until heated through and the cheese is bubbly.
  5. Remove the foil for the last 5 minutes to crisp up the bacon and potato skins.
  6. Top with a fresh dollop of sour cream and a sprinkle of green onions before serving.

• Microwave Method:

  1. Place the sweet potato skins on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them from drying out.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If the cheese isn't fully melted, continue microwaving in 30-second increments.
  5. Add a fresh topping of sour cream and green onions before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the sweet potato skins in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, or until the cheese is melted and the skins are crispy.
  4. Carefully remove from the air fryer and top with sour cream and green onions.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the sweet potato skins in the skillet, cheese side up.
  4. Cover the skillet with a lid to help melt the cheese and heat the potato skins evenly.
  5. Cook for about 5-7 minutes, or until heated through.
  6. Top with sour cream and green onions before serving.

• Oven: Used to bake the sweet potatoes and later to melt the cheese on the skins.

• Fork: Used to pierce the sweet potatoes before baking to allow steam to escape.

• Baking sheet: Holds the sweet potatoes while they bake in the oven.

• Knife: Used to cut the sweet potatoes in half lengthwise.

• Spoon: Used to scoop out most of the flesh from the sweet potatoes.

• Pastry brush: Used to brush the sweet potato skins with olive oil.

• Measuring spoons: Used to measure the olive oil.

• Measuring cups: Used to measure the shredded cheddar cheese, cooked bacon, and sour cream.

• Mixing bowl: Used to hold the crumbled bacon and shredded cheese before filling the sweet potato skins.

• Cutting board: Provides a surface to slice the green onions.

• Chef's knife: Used to slice the green onions.

• Serving platter: Used to present the loaded sweet potato skins before serving.

Pre-cook the sweet potatoes: Microwave the sweet potatoes for 5-7 minutes before baking to reduce overall cooking time.

Use pre-cooked bacon: Save time by using pre-cooked bacon available at the store instead of cooking it from scratch.

Shred cheese in advance: Shred the cheddar cheese ahead of time and store it in the fridge until needed.

Prep toppings early: Slice the green onions and measure out the sour cream while the sweet potatoes are baking.

Batch cooking: Double the recipe and freeze extra sweet potato skins for a quick meal later.