# What You'll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes
→ Filling
02 - 4 slices bacon
03 - 1 cup sharp cheddar cheese, shredded
04 - 1/2 cup sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon smoked paprika
08 - Salt and black pepper, to taste
→ Garnish
09 - Additional sour cream, for serving
10 - Extra green onions, sliced
# Method:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Scrub sweet potatoes, pat dry, prick several times with a fork, then rub each with about 1 tablespoon olive oil and arrange on the prepared sheet.
03 - Roast the sweet potatoes for 45–50 minutes, or until tender when pierced with a knife; remove and let cool for about 10 minutes to handle safely.
04 - While potatoes roast, cook bacon in a skillet over medium heat until crisp; transfer to paper towels to drain and crumble once cool.
05 - Slice each sweet potato lengthwise and carefully scoop out most of the flesh, leaving a 1/4-inch border to form sturdy skins; reserve the scooped flesh for another use.
06 - Brush both the interior and exterior of the skins with the remaining 1 tablespoon olive oil, then sprinkle the insides with smoked paprika, salt, and black pepper.
07 - Return the skins to the baking sheet, cut side up, and bake for 10 minutes to crisp the edges and warm through.
08 - Remove skins from the oven, distribute shredded cheddar and crumbled bacon evenly among them, then return to the oven for 8–10 minutes until the cheese is melted and bubbling.
09 - Allow the filled skins to cool slightly, top each with about 1 tablespoon sour cream and a sprinkle of sliced green onions, and serve immediately.
