Loaded Sweet Potato Skins

Instructions

1. Bake the sweet potatoes
   Preheat the oven to 400°F (200°C). Prick the sweet potatoes all over with a fork. Rub 1 tablespoon of olive oil over the skins and sprinkle with 1/2 teaspoon of salt. Place directly on the oven rack and bake for 45-50 minutes, until tender when pierced with a fork.
2. Prepare the potato shells
   Allow the sweet potatoes to cool slightly until you can handle them. Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch of sweet potato attached to the skin. Place the scooped-out flesh in a bowl and set aside. Place the potato skins cut side up on a baking sheet.
3. Crisp the skins
   Brush the insides of the potato skins with the remaining 1 tablespoon of olive oil. Return to the oven and bake for 10 minutes. Flip the skins over and bake for another 10 minutes until the edges are crisp.
4. Prepare the filling
   In the bowl with the sweet potato flesh, add the sour cream, half of the cheese, half of the bacon, half of the green onions, garlic powder, smoked paprika, remaining salt, and black pepper. Mash and mix well until combined.
5. Fill and top the skins
   Remove the skins from the oven and flip them back over so they're cut side up. Fill each skin with the sweet potato mixture. Sprinkle the remaining cheese and bacon over the tops.
6. Final baking
   Return the loaded sweet potato skins to the oven and bake for about 5-7 minutes, until the cheese is melted and bubbly.
7. Garnish and serve
   Remove from the oven and top with the remaining green onions and chopped cilantro or parsley. Serve hot with additional sour cream and hot sauce on the side if desired.