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

loaded sweet potato skins on a silpat baking mat

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.

loaded sweet potato skins

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.

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.

2 images of sweet potato mixture in a pink bowl with a spatula and filled sweet potato skins on a baking sheet before baking

Video Tutorial

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!

loaded sweet potato skins

These crispy skins are becoming a game-time staple.

loaded sweet potato skins topped with sour cream

Can’t get enough sweet potatoes? Try sweet potato casserole or candied sweet potatoes next.

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loaded sweet potato skins on a silpat baking mat

Loaded Sweet Potato Skins

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 8 potato skins 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American


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


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


  1. Preheat oven to 400°F (204°C). 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 375°F (191°C). 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.


  1. Milk: Buttermilk, whole milk, or half-and-half is best. Try to avoid low fat milks. You want a very thick, creamy mash.
  2. Larger Batch: Recipe may easily be doubled or tripled for a crowd.

Keywords: loaded sweet potato skins

Reader Questions and Reviews

  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. 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!!!

  3. 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!

  4. 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!

  5. 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!

  6. I tried these tonight and they were delicious! I added garlic and smoked paprika when mixing the sweet potato together. And my bf doesn’t eat pork so I used turkey bacon. Even without the sour cream, which I love but forgot to buy, these were so tasty! I was skeptical about adding the cheese but in the end it all came together. 😀

  7. I have to say that this sweet potato skin is looking amazingly delicious. I just put ham instead of bacon and is still so delicious. Thank you for sharing this recipe with us.

  8. They look absolutely amazing, I HAVE to try them… only, could someone please explain what does it means to put the skins “face up”? Which way is it?
    Greetings from a polish fan 🙂

  9. Made these! Soooooo good! Perfect recipe! I used cubed pancetta instead of bacon, easier to make and tastes delish!!

  10. It’s time consuming but delicious! I used almond milk even though I had heavy cream but I’m going low fat.

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