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- 2 large sweet potatoes - 1 cup shredded cheddar cheese - 1/2 cup cooked and crumbled bacon (or plant-based bacon) - 1/4 cup sour cream - 1/4 cup green onions, sliced - 1/2 teaspoon garlic powder - 1/4 teaspoon smoked paprika - Salt and pepper to taste - Olive oil for brushing - Optional garnishes Loaded sweet potato skins need simple yet flavorful ingredients. Sweet potatoes bring a natural sweetness and creamy texture. Cheese adds richness, while bacon gives a savory bite. You can swap bacon with plant-based bacon for a meat-free version. For toppings, sour cream adds a cool creaminess that pairs well with the spices. Green onions give a fresh crunch, brightening every bite. Garlic powder and smoked paprika add depth and warmth. Don't forget to season with salt and pepper to enhance all the flavors. Finally, brush the skins with olive oil. This step helps them get crispy and golden. You can add extra garnishes like cilantro or jalapeños if you want more flavor. For the complete list of ingredients and their measurements, check the Full Recipe. 1. First, preheat your oven to 400°F (200°C). This step warms the oven for baking. 2. Next, wash and dry the sweet potatoes. Make sure they are clean. 3. Prick the sweet potatoes with a fork several times. This lets steam escape while baking. 4. Place the sweet potatoes on a baking sheet. Brush them lightly with olive oil. 5. Sprinkle some salt on top. This adds flavor to the skins. 1. Bake the sweet potatoes for 45 to 60 minutes. They should feel tender when poked. 2. To check, insert a knife into the center. It should glide in easily. 3. Once they are done, take them out and let them cool for a few minutes. 4. Cut each sweet potato in half lengthwise. 5. Scoop out most of the flesh, leaving about 1/4 inch inside the skins. This keeps the shape strong. 1. In a bowl, mix the sweet potato flesh with cheese, crumbled bacon, garlic powder, smoked paprika, salt, and pepper. 2. Stir until everything is well combined. The filling should be creamy and flavorful. 3. Take each skin and fill it with the mixture. Mound it slightly on top for a nice look. 4. Place the filled skins back on the baking sheet. 5. Sprinkle any remaining cheese on top of the skins. 6. Return them to the oven for 10 to 15 minutes. Watch for the cheese to melt and bubble. For the full recipe, check the details provided earlier. Enjoy making these tasty loaded sweet potato skins! To get the best sweet potato skins, start by choosing large sweet potatoes. They should be firm and smooth. Wash them well to remove any dirt. Prick the skins with a fork to let steam escape during baking. This helps them cook evenly. Brush the potatoes with olive oil and sprinkle salt. Bake until they are soft, about 45 to 60 minutes. When you scoop out the flesh, aim for about 1/4 inch left inside. Use a spoon with a gentle touch. If you press too hard, you might break the skin. Take your time to keep them intact. For the best melting cheese, I recommend using sharp cheddar. It melts well and adds great flavor. You can also mix in some mozzarella for extra creaminess. To avoid burnt cheese, keep an eye on the oven. Bake the filled skins until the cheese is bubbly, about 10 to 15 minutes. If the cheese looks like it might burn, you can cover it with foil for part of the baking time. Serving matters! Place the loaded sweet potato skins on a rustic wooden board. This gives a warm and inviting feel. You can add extra green onions on top for color. A few dollops of sour cream will make it look even better. For a fun twist, try adding fresh herbs like cilantro or parsley. It will brighten the dish and make it pop. {{image_2}} You can make simple swaps for a healthier dish. Use Greek yogurt instead of sour cream. This change cuts fat but keeps creaminess. For a vegan twist, substitute plant-based cheese for the cheddar. It still packs flavor without dairy. Want to spice things up? Add jalapeños for a kick. They bring heat and a crunchy texture. You can also try different cheeses. Feta adds a tangy touch, while gouda gives a smoky flavor. These changes keep every bite exciting. Feel free to get creative with toppings! Sliced avocado adds creaminess and healthy fats. Fresh salsa can brighten the dish and add zest. You can also think globally. Try toppings like kimchi for a Korean flair or tzatziki for a Mediterranean vibe. The options are endless! To keep your loaded sweet potato skins fresh, place them in an airtight container. They stay good in the fridge for about three to five days. If you want to keep them longer, you can freeze them. Wrap each skin in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. When it comes to reheating, the oven is your best friend. Set it to 350°F (175°C). Place the skins on a baking sheet and cover them with foil to keep them moist. Bake for about 15-20 minutes. If you use a microwave, the skins can get soggy. If you must use it, heat in short bursts. To keep skins crispy, try reheating them in a toaster oven instead. In the fridge, loaded sweet potato skins last three to five days. If frozen, they can last up to three months. Always check for signs of spoilage, like an off smell or discoloration, before eating leftovers. For the best taste and texture, enjoy them within these time frames. To check if sweet potatoes are done, look for a few signs. The skin should be slightly wrinkled. When you poke them with a knife, it should slide in easily. If you feel resistance, they need more time. I like to bake them for 45 to 60 minutes at 400°F. This gives them a nice soft texture. Yes, you can! To prep ahead, bake the sweet potatoes and scoop out the flesh. Store the skins in the fridge. You can mix the filling and keep it in a container. When you are ready, fill the skins and bake them. This makes it easy to enjoy a tasty treat without too much fuss. Loaded sweet potato skins pair well with many sides. You can serve them with a fresh salad for a light touch. They also go great with a bowl of soup like chili. For a fun twist, try some guacamole on the side. These options enhance the meal and add more flavors. You can find the full recipe for loaded sweet potato skins in the "Full Recipe" section. It includes all the steps and tips to make this dish a success. Loaded sweet potato skins are easy and fun to make. We covered the key ingredients, seasonings, and step-by-step instructions to create delicious treats. I shared tips for perfecting your skins and boosting flavor. You can easily adapt this recipe with variations to fit your taste. Storing and reheating tips ensure nothing goes to waste. Enjoy making these tasty snacks that are sure to impress!

Loaded Sweet Potato Skins

Craving a delicious and easy snack? Try these loaded sweet potato skins for a flavor-packed treat! With creamy cheddar, crispy bacon, and simple seasonings, they're perfect for game day or family gatherings. This recipe is easy to follow and allows for tasty variations to suit your palate. Discover how to create this crowd-pleaser that everyone will love! Click through to explore the full recipe and enjoy making these amazing snacks today!
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Ingredients
  

2 large sweet potatoes

1 cup shredded cheddar cheese

1/2 cup cooked and crumbled bacon (or plant-based bacon)

1/4 cup sour cream

1/4 cup green onions, sliced

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

Salt and pepper to taste

Olive oil for brushing

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash and dry the sweet potatoes. Prick them with a fork several times to allow steam to escape.

      Place the sweet potatoes on a baking sheet and brush them with a little olive oil. Sprinkle with salt.

        Bake for 45 to 60 minutes, or until the sweet potatoes are tender. You can test this by inserting a knife; it should go in easily.

          Once cooked, let the sweet potatoes cool slightly. Cut them in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of flesh inside the skins.

            Mix the sweet potato flesh with cheddar cheese, crumbled bacon, garlic powder, smoked paprika, and a pinch of salt and pepper in a bowl until well combined.

              Fill each sweet potato skin with the mixture, mounding it slightly on top.

                Place the filled skins back on the baking sheet and sprinkle with any remaining cheese.

                  Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

                    Remove from the oven and let cool slightly. Top with sour cream and garnish with fresh green onions before serving.

                      Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4

                        - Presentation Tips: Serve the loaded sweet potato skins on a rustic wooden board, garnished with extra green onions and a few dollops of sour cream for an inviting look.