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93% would make again

Loaded Sweet Potato Skins

by Tucker Iida


for 8 servings

  • 4 sweet potatoes
  • 1 tablespoon olive oil
  • ¼ cup whole milk (60 mL)
  • salt, to taste
  • pepper, to taste
  • ½ cup shredded mozzarella cheese (50 g)
  • ½ cup shredded cheddar cheese (50 g)
  • 4 strips bacon, cooked until crispy, and crumbled
  • sour cream, for serving
  • fresh chive, chopped, for serving

Nutrition Info

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    Calories 285
    Fat 13g
    Carbs 28g
    Fiber 3g
    Sugar 9g
    Protein 13g

Estimated values based on one serving size.


  1. Pierce each sweet potato a few times and bake at 400˚F (200˚C) for 50 minutes, or until soft.
  2. Let potatoes cool then cut in half lengthwise.
  3. Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl.
  4. Place skins back on baking sheet, drizzle with olive oil and bake at 400˚F (200˚C) for 10 minutes.
  5. Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
  6. Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
  7. Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
  8. Enjoy!