# 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, to taste
09 - Black pepper, to taste
→ Garnish
10 - Additional sour cream, for serving
11 - Extra green onions, sliced
# How To Make:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Scrub the sweet potatoes, pat them dry, pierce each several times with a fork, rub with 1 tablespoon olive oil, and arrange on the prepared baking sheet.
03 - Bake the sweet potatoes for 45 to 50 minutes, until tender when pierced with a knife; remove and let cool for 10 minutes so they are safe to handle.
04 - While the tubers roast, cook the bacon in a skillet over medium heat until crisp, transfer to paper towels to drain, then crumble.
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 insides and exteriors of the skins with the remaining 1 tablespoon olive oil and sprinkle the interiors with smoked paprika, salt, and pepper.
07 - Return the skins to the baking sheet, cut side up, and bake for 10 minutes to firm and crisp the edges.
08 - Remove the skins from the oven, divide shredded cheddar and crumbled bacon among them, then return to the oven for 8 to 10 minutes until the cheese is melted and bubbly.
09 - Let the filled skins cool briefly, top each with a dollop of sour cream and a sprinkle of sliced green onions, and serve immediately.
