1-Step 1: Preheat and Bake the Sweet Potatoes Begin by preheating the oven to 400°F (204°C). Wash and pierce the 4 medium sweet potatoes several times to let steam escape. Bake them directly on the oven rack for 40-50 minutes until they are soft when gently squeezed.

2-Step 2: Cool and Prepare the Skins After baking, let the sweet potatoes cool slightly for a few minutes. Slice each one lengthwise to open them up. Reduce the oven temperature to 375°F (191°C) for the next stage.

3-Step 3: Scoop and Crisp the Skins Carefully scoop out the flesh from each sweet potato, leaving a thin layer inside the skins to keep their shape. Place the skins skin-side down on a baking sheet, drizzle them with 1 tablespoon olive oil, and bake for 10 minutes to make them crispy. This step is crucial for that satisfying crunch.

4-Step 4: Mash and Fill the Skins In a bowl, mash the scooped sweet potato flesh with 1/4 cup milk, 1/4 teaspoon salt, and ground black pepper to taste until it’s creamy and smooth. Fill each crisped skin with this mash, then top with 1 cup shredded cheese (half sharp cheddar and half mozzarella). For similar loaded dishes, try our loaded scalloped potatoes recipe for another comforting option.

5-Step 5: Final Bake and Serve Bake the filled skins for another 15 minutes until the cheese melts and turns golden. Remove from the oven, sprinkle with the crumbled 4 strips of crispy bacon, and serve immediately with sour cream and chopped chives. This recipe serves about 4 people and is ready in under an hour, making it a go-to for weeknight dinners.