Loaded Sweet Potato Skins – Perfect Cookout Food
Loaded Sweet Potato Skins – Perfect Cookout Food are a crowd-pleasing, make-ahead appetizer featuring tender sweet potatoes loaded with cheese and crispy bacon, finished with sour cream and green onions.
Get ready to elevate your cookout game with these Loaded Sweet Potato Skins! They are not only delicious but also incredibly easy to prepare, making them a fantastic option for busy weeknights.
Loaded Sweet Potato Skins
- Unique Flavor Combination: The natural sweetness of the sweet potatoes pairs beautifully with savory toppings.
- Great for Gatherings: Perfect for cookouts and parties, these skins are a crowd-pleaser.
- Diet-Friendly: Packed with nutrients yet indulgent enough for everyone to enjoy.
Ingredients
- 2 large sweet potatoes
- 1 cup shredded cheese (cheddar works great)
- 1/2 cup cooked, crumbled bacon or a plant-based option
- 1/4 cup sour cream or Greek yogurt for topping
- 2 green onions, chopped
- Salt and pepper to taste
- Olive oil for drizzling
How to Make
To begin, preheat your oven to 400°F (200°C). Start by scrubbing the sweet potatoes clean and then poke several holes in each with a fork. This allows steam to escape while they bake. Next, place the sweet potatoes directly on the oven rack and bake for about 45 minutes, or until they are tender when pierced.
Once cooked, remove the sweet potatoes and let them cool for a few minutes. Cut them in half lengthwise and scoop out some of the flesh, leaving a thin layer to maintain their structure. Brush the insides of the skins with olive oil and season with salt and pepper. Fill each skin with shredded cheese and crumbled bacon, then return them to the oven for an additional 10-15 minutes or until the cheese is melted and bubbly.
Top with a dollop of sour cream, chopped green onions, and an extra sprinkle of cheese if desired. Serve immediately for maximum flavor enjoyment!
Tips
- For added flavor, try seasoning the sweet potatoes with your favorite spices.
- Opt for fatty toppings like guacamole for a creamy contrast.
Make-Ahead
These loaded sweet potato skins can be partially prepared in advance. Bake the sweet potatoes and prepare the fillings the night before; assemble and bake just before serving.
Storing
If you have leftovers, store the skins in an airtight container in the refrigerator for up to 3 days.
Freezing
While it’s best to eat these fresh, you can freeze them before baking. Just assemble the filled skins, wrap tightly, and freeze for up to a month. Just add a few extra minutes to the baking time when cooking from frozen.
Reheating
To reheat, place the sweet potato skins on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 15 minutes, until heated through.
Serving Suggestions
Pair these Loaded Sweet Potato Skins with a fresh salad or a homemade dip for a complete meal. They also make a fantastic appetizer at any gathering!
For those who want to simplify cooking efforts, check out this kitchen tool that makes sweet potato preparation a breeze.
Ingredients
- 2 large sweet potatoes
- 1 cup shredded cheese (cheddar)
- 1/2 cup cooked, crumbled bacon
- 1/4 cup sour cream or Greek yogurt
- 2 green onions, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
Preheat and scrub
Preheat oven to 400°F (200°C). Scrub sweet potatoes and poke holes with a fork.
Bake
Bake sweet potatoes on the oven rack for 45 minutes until tender.
Cool and halve
Let cool, then cut in half and scoop out some flesh.
Assemble
Brush with olive oil and season, fill with cheese and bacon.
Bake and finish
Return to oven for 10-15 minutes until cheese melts. Top with sour cream and green onions.
Notes
- For best results, bake potatoes until tender and scoop flesh gently to avoid breaking skins.
- This recipe can be made ahead: bake potatoes, assemble fillings, then refrigerate until ready to bake.
Nutrition Facts
Frequently asked questions
Can I make these ahead of time?
Yes. Bake the potatoes, cool, and refrigerate. When ready to serve, rewarm and fill with toppings.
Can I use different cheese?
Cheddar is recommended, but you can use Monterey Jack or a cheese blend.
Can I make this vegan or vegetarian?
Omit the bacon or substitute with plant-based bacon. Use dairy-free sour cream to keep it vegan.
What should I serve these with?
Pairs well with a fresh salad, dip, or as a party appetizer.
How do I reheat leftovers?
Reheat in a 350°F (175°C) oven for about 15 minutes until warmed through.
