Loaded Sweet Potato Skins

Now, I don’t even recall having sweet potatoes as a kid. That being said, as an adult I don’t think of cooking them either. Do you find that you are the same way as well? Continually cooking foods and dishes that you were raised on, either in the same or similar fashions? Loaded Sweet Potato Skins

Once I realized that, and the fact that I didn’t even have a sweet potato dish in my recipe box – I decided to add one. With February being National Sweet Potato month, what a great excuse to start cooking more using this potato. They are jam-packed with Vitamin A & C and if stored correctly {in a cooler place like the garage}, they can also last 3-6 months!



For my first sweet potato recipe at My Organized Chaos, I wan’t simple and a spin on a classic. So, today I’m featuring Loaded Sweet Potato Skins, and you’ll notice the recipe is similar to how you’d make loaded baked potatoes. Or, one of the many ways you could make loaded potatoes rather, since there’s so many little variations on such a popular recipe. 



Sweet Potatoes are, well, sweet. So, if your stores carry the larger ones like mine, keep that in mind. Once person most likely couldn’t finish one half all on their own. For that reason I only made 2 {4 halves} and it was more than enough for the kids and I. Plus, add as little or as much of the cheese and bacon as you want. In fact, I encourage overuse of bacon for the Loaded Sweet Potato Skins – it helps to balance the sweetness. ok, that and I just love bacon. 

Loaded Sweet Potato Skins
Serves 4
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  1. 2 large Sweet Potatoes
  2. 4 tablespoons Vegetable Oil
  3. 6-8 slices Bacon
  4. 3 tablespoons Whole Milk
  5. 1 cup Shredded Cheese {cheddar or mozza or a mix of both}
  6. 3 Green Onions, chopped
  7. Salt and Pepper, to taste
  8. Sour Cream, if desired
  1. Preheat oven to 450 degrees.
  2. Scrub sweet potato skins to clean and pat dry.
  3. Poke holes into the sweet potatoes and place them on a foil-lined {and greased} baking sheet. Bake until sweet potatoes are tender, about 45 minutes.
  4. While the sweet potatoes are baking, cook slices of bacon in a skillet over medium-low heat until crispy, about 10-15 minutes. Drain bacon on a paper towel, then crumble.
  5. Remove sweet potatoes from oven and cool until you can handle them in your hands. Cut them in half, lengthwise and scoop out most the flesh into a bowl, leaving about ΒΌ inch of flesh in the skin.
  6. Brush the sweet potato skins with oil, then sprinkle with salt and pepper. Place them back on the baking sheet skin side down and bake for 10 minutes to get them a little crispy. Remove from oven and allow to cool enough to handle as before.
  7. Mash the sweet potato flesh with a fork until smooth and mix in the cream. Add filling to skins, then top with bacon and cheese. Broil the skins until cheese has melted, about 3 minutes.
  8. Top with bacon and sour cream. Serve warm.
My Organized Chaos http://www.myorganizedchaos.net/

Looking for more Sweet Potato Recipes? Here’s some I think you’d love:




  1. Elizabeth Vlug says

    I love sweet potatoes. This recipe looks like a keeper. And a crowd pleaser. Also you can never have too much bacon πŸ˜‰ Thanks for sharing yet another great recipe.

  2. kathy downey says

    recipes sounds delish i am going to use just white potato since i really don t care for sweet potato

    • Tammi says

      I find it so strong myself, a little does go a long way. That being said I could eat a lot more potatoes than sweet potato, maybe that is part of it being healthier for you? lol


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