Loaded Sweet Potato Skins

Ingredients

• 4 Medium Sweet Potatoes
• 2 Tbsps Olive Oil
• 1/2 tsp Salt
• 1/2 cup cooked bacon, chopped
• 1 cup Shredded Cheddar Cheese
• 2 Tbsps Chives
• Sour Cream for serving (optional)

Instructions

Prepare the sweet potatoes

1. Preheat oven to 400°F
2. Wash and scrub the sweet potatoes and pat dry. Prick them a few times with a knife to vent.
3. Wrap each potato in foil.
4. Arrange the sweet potatoes on the baking sheet. Bake on the middle rack of the preheated oven for 50-60 minutes or until they are tender.
5. Test if they are done by choosing the largest one. Carefully unwrap it and insert a sharp paring knife into the thickest part. If the knife slides in and out easily without any resistance, they are done.
6. If the knife does not slide in and out easily, rewrap the test potato and continue cooking for another 10-15 minutes and test again.
7. Remove the potatoes from the oven and carefully open the foil to vent. Allow them to cool.
8. When they are cool enough to handle, slice them in half, lengthwise. Use a spoon to scoop out some of the flesh leaving about 1/4 to 1/2 inch on the bottom and all the way around. Don’t scoop out too much of the flesh so that they hold up.

Make the sweet potato skins

1. Preheat the oven to 400°F (if not still on)
2. Line a baking sheet with parchment paper. Arrange the skins scooped side up on baking sheet. Brush the inside of each piece lightly with oil and sprinkle with salt.
3. Turn each piece over, lightly brush with oil and sprinkle with a pinch of salt.
4. Fill each potato evenly with cheese, bacon and chives. Bake 1-2 minutes until cheese is melted. Serve with sour cream.