Loaded Sweet Potato Skins.

Enjoy a big plate of extra crispy, extra loaded sweet potato skins in no time! This game-time favorite is hard to resist.

Simply Loaded Sweet Potato Skins - what a great snack or side for game day!

Football season is here. One of my favorite times of the year for the main reason being: snacks. Snack foods galore. An excuse to make a meal out of snacks and appetizers and dips and beer. Does life get any better?

I am absolutely not affiliated with this company, but have you ever tried these? A relatively healthy choice compared to anything else you’ll find on the shelves these days. I’ve seen them at Wegman’s, Acme, and Whole Foods. Highly recommended.

Simply Loaded Sweet Potato Skins - what a great snack or side for game day!

Speaking of sweet potato snacks, I made these loaded sweet potato skins for the Eagles game last weekend. I wasn’t planning to share the recipe because let’s face it… they’re just potato skins. But that’s exactly why I should share this recipe: cheesy, bacon-topped potato skin goodness. The plate disappeared before 1st quarter had ended.

The best bar food on the planet. Unless you’re from Maryland–> yum, try those.

But seriously. A great potato skin is really everything you want out of comfort food/game food grub. Salty and crispy, with enough starchy weight to satisfy your hunger. My ideal potato skin is cut thin so that it’s not just a twice-baked potato. Nor is it a pencil thin, crunchy piece of potato skin. How disappointing. Rather, the potato should be cooked just right with the best of the best toppings. Crispy real bacon, not bits out of a can. Sour cream, chives, and a whole lotta melted cheese.

And if you love potato skins as much as I do, you have to try them with sweet potatoes. Dare I say they’re even better than regular potato skins. Plus you get all the fiber, vitamin A, and other good stuff. Orange for the win.

Simply Loaded Sweet Potato Skins - what a great snack or side for game day!

Loaded sweet potato skins are so simple. The potatoes are hollowed out, leaving just enough edge, then filled back up with the mashed sweet potato. I highly recommend mashing the sweet potatoes with a little milk to make the filling smooth and extra creamy. Top the filled skins with cheese, bake, add bacon, enjoy.

Crunch, crunch, crunch. The trick for their crisp? After hollowing out the skins, drizzle them with a little olive oil. Or, as I like to call it, the “crisp maker.” Don’t leave it out! Once drizzled, bake the potato skins for about 10 minutes before filling them.

Voila! Extra crispy skins.

When I’m feeling like something a little healthier, I add a little garlicky spinach to the filling. This is how I do it: three handfuls of spinach cooked down on the stove with 1 clove of minced garlic and 1 Tablespoon of olive oil. Mash this into the sweet potato filling and fill the hollowed out skins as directed below. Then, I usually top each filled skin with 1 Tablespoon of shredded cheese. And I skip the bacon. Bake, and enjoy with a salad – makes a great, meat-free healthy meal. Try it!

Simply Loaded Sweet Potato Skins - what a great snack or side for game day!

Simply Loaded Sweet Potato Skins - what a great snack or side for game day!

These crispy skins are becoming a game-time staple. Freaking adore them.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Loaded Sweet Potato Skins

Enjoy a big plate of extra crispy, extra loaded sweet potato skins in no time! This game-time favorite is hard to resist.

Yield: 8 potato skins, may easily be doubled or tripled for a crowd


  • 4 medium sweet potatoes
  • 1 Tablespoon olive oil
  • 1/4 cup milk1
  • 1/4 teaspoon salt
  • ground pepper, to taste
  • 1 cup shredded cheese (I use half sharp cheddar and half mozzarella)
  • 4 strips bacon, cooked until crispy, and crumbled
  • sour cream and chopped chives for serving


  1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Pierce each sweet potato a few times and bake for 40-50 minutes or until soft. Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.
  2. Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.
  3. Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with cheese. Bake for 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with sour cream and chopped chives, if desired.
  4. Skins are best enjoyed immediately. Cover leftovers tightly and store in the refrigerator for up to 3 days.

Recipe Notes:

  1. Buttermilk, whole milk, or half-and-half is best. Try to avoid low fat milks. You want a very thick, creamy mash.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Try my Baked Sweet Potato Fries next.

Baked Crispy Sweet Potato Fries. Easy & cheap. | sallysbakingaddiction.com


And, of course, my cinnamon-sugar version.

Cinnamon Sugar Sweet Potato Fries by @sallybakeblog


And and and Soft Pretzel Bites (with kicked-up cheese sauce)

Soft Pretzel Bites with Spicy Cheese Dip


See more savory recipes.

Loaded Sweet Potato Skins are so simple to make and they get SO crispy!





  1. Make these and chicken wings for a semi-healthy night of football watching. These are great! I mixed some of the cheese into the sweet potato mash to give it a little more body. Will definitely make again. Thanks for sharing.

  2. These look absolutely fabulous, but I just have to say that the potatoes in the picture are YAMS – NOT Sweet Potatoes!!! Yams are much oranger, richer and more delicious, while sweet potatoes are pale yellow and much milder. 🙂

  3. Seriously, Sally? These are not yams?! May I ask what part of the world you live in? I have never seen a sweet potato so orange! 🙂

  4. This recipe looks so good! We’re making them tonight for our Super Bowl party. I reblogged your recipe and linked back! Thank you for such a good looking recipe!


  5. These look amazing and delicious but this is the second recipe that has way too much in and out of the oven going on, and steps, to bake these. Please condense your steps.

  6. I am SO making this tonight! It’s the first time I am going to make and eat sweet patatoes. But I think this is a good way to start my ‘adventure’ with sweet patatoes. Just one question. Is your oven on gas or is it electrical. I have an electrical oven and I want to get this recipe RIGHT and I know that the temperatures are a bit different with these ovens. Do you have some imput on this? Thank you!

  7. this sounds good. Something new to try as well. thanks for sharing this recipe.


  8. What a great idea, never thought of stuffing sweet potato skins before. They would be great for a big feast with the family! Can’t  wait to try them.

  9. Wow – tried these tonight and they were amazing, one of the tastiest things I’ve ever eaten. Your recipes are awesome and the method is great for a beginner cook like myself. Thanks so much!!!

  10. Sally, these look so incredibly yummy! I’m thinking these are super bowl food right here. Do you think I could use red potatoes instead of sweet? I need to use up some red potatoes. I SO value your input on this, thank you!

  11. I just bought a Costco sized bag of Sweet Potatos and then came to Pinterest for inspiration.  Pretty darn thrilled I found this recipe. Thank you!

  12. I was excited to make these but found that the sweet potatoes just tasted odd as potato skins.  Too sweet for the savory toppings.  Maybe it was the specific type I bought, which seemed more suited to be mashed with butter and cinnamon.  Thanks, in any case!

  13. These were so delicious. Topped with parmesan and added the chives to the mash as I didn’t have any sour cream. Will be making these again!

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