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.

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.

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.

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

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

loaded sweet potato skins topped with sour cream

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. ♥

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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
  • 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, loaded sweet potatoes


  1. Averie @ Averie Cooks says:

    Sally these are some GORGEOUS sweet potatoes! I almost made stuffed sweet potatoes, no joke. But I made honey-roasted instead. I’m editing the pics, the post should be up in an hour. It’s been in my drafts for a month….LOL Great minds 🙂 Yours are the perfect game day snack! pinned

  2. Jessica @ Jessica in the Kitchen says:

    Love these stuffed skins! With a house full of football fanatics we will probably be giving these a try.

  3. The garlic-spinach version sounds great for me, since I’m a vegetarian 🙂 I really don’t care about football, but I agree with you that the food can be fun. This is a great fall recipe regardless! Speaking of fall, I have a business trip to Laurel, Maryland at the end of October…I’m hoping the leaves are still pretty, but I’m worried I’ll be too late 🙁

    1. Nope, nope – they will be just as gorgeous. We had our engagement photos taken not too far from Laurel in November last year and the leaves were still beautiful.

  4. I’m glad you’re still being loyal to the Maryland bar snacks. 🙂 I’ve really enjoyed my adopted MD culture!
    By the way, that Eagles game last week…wow.
    Anyway, I love the spinach alternative here! Talk about a great way to make it veggie!

    1. I know, Mir. Such a great game to watch!!

  5. Julie @ Tastes of Lizzy T says:

    These look amazing, Sally! Our kids fight over sweet potatoes, so these would be a huge hit in our house. Pinned and sharing! 🙂

    1. Let me know if you try them Julie! Thank you so much

  6. Jade @ Bits & Bobs says:

    I’ve never actually eaten sweet potato before… I’ve wanted to try it for some time but I’m very fussy when it comes to trying new foods. With the sweet potatoes, I had no idea where to start. I love stuffed potato skins, and so maybe this ‘healthier’ option would be a great place to start! Thanks for sharing the recipe!

    1. Jade….you sound a bit like me. I guess I am a bit too old to be this picky, but picky I am. I tried sweet potatoes as a child and did not like them, and never tried them since. These look so good however, I may try them, Or…can’t I just cheat and make it with good old regular potatoes? I may just try that too!

      Gosh, Sally: the great photos on your blog do make me just want to dive in and try even the things that I don’t like. Btw. Just an update, I recently baked your S’more cookie bar cookies and the Snickerdoole white chocolate blondies. Thumbs up from my women’s group, my granddaughter and everyone else who was able to snag some. They were great! Thanks for making me look sooooo good!

  7. Melanie @ Carmel Moments says:

    Wow! These are over the top. Pinned.
    And I can’t wait to make them.
    Have a beautiful week!

  8. I’m going to try these–sweet potatoes are not my favorite, but I think crunchier skins (and cheese and bacon!) might help. The healthier option makes me think these might be good to pack for lunch too–I’m a teacher, so I need something substantial but healthy to get me through the day, and I love knowing there’s something yummy waiting to be warmed up!

    1. Jackie, you’ll love my healthier spinach version. So comforting on chilly days – and quite filling, too!

  9. Oh my goodness… best-looking potato skins EVER.

  10. Bri | Bites of Bri says:

    I’m so glad you did post these. I love sweet potatoes so much and these are the perfect game day snack!

  11. The “crisp maker,” eh? Is that like a “moist maker,” but the opposite? 😉

    1. Hahahahahahahaha I KNEW you would catch that Lynn! I was watching that episode the night before writing this post.

  12. Gayle @ Pumpkin 'N Spice says:

    I love potato skins, so I can only imagine how good sweet potato skins must be! I love the toppings on here. So perfect for football season!

  13. Jasmine @ A cupcake for my thoughts says:

    These look delicious, sweet potatoes are my favourite!!

  14. Eve @ Baking the Day says:

    Potato skins are the best food ever but made with sweet potato is even better! My love for regular potatoes has vanished so I have been eating my weight in roasted sweet potato (which has become a bit dull, dare I say it!) This recipe looks amazing, I will definitely do this “makeover” on my sweet potatoes tonight, pinned! 🙂

  15. Jocelyn (Grandbaby Cakes) says:

    OMG this looks sensational!

  16. Great to see this healthy football season snack! I’ll probably add some feta cheese to the filling. Awesome pictures as usual. Pinning!

  17. These look SO good! I’ve only ever had a regular loaded potato skin, but I hope that by using sweet potatoes I can consider this “healthier” 🙂 Your pictures are beautiful as always and I can’t wait to try these for the next football game!

  18. These would be great for Monday night football tonight!! Maybe I can get my sweet potato hating dad to love sweet taters (I know!!!). I love crispy skins because they become portable, too. No worries about it drooping while you’re screaming and jumping around in the living room. Ha!

  19. Natalie Munroe says:

    Mmm to these.

    I hate football (I know, I know…how unpatriotic of me…) but I do like some of these game-day snacks, so all is not lost.

    1. Maybe a silly question, but when baking the skins for that 10 minute stretch with the olive oil– do they go on the pan face up (like a boat) or face down (like the top of a dome)? Thanks!

    2. Garden of Eatin’ makes a bangin’ sweet potato tortilla chip, too. Give those a whirl. Mmm. (I’m using my slightly stale leftover ones tomorrow as a coating on tilapia. The original recipe called for lime tortilla chips on there but then I looked over at my abnormally neglected bag of sweet potato chips and thought: PERFECT.)

    3. OMG– only 5 days till “I Do!” SOOO exciting! Congrats in advance.

    1. Good question, Natalie! I will add this to the recipe instructions: face up for the skins during those 10 minutes. Not a silly question. I think I’ve tried those garden of eatin’ sweet potato chips. Any sweet potato chip would be so good as a coating for fish or even chicken. Love your thinking. Thanks for the congrats!

  20. Michelle { A Latte Food } says:

    First of all, these look really delicious. I’m just recently coming around to liking sweet potatoes so any fun recipe is a must on my to bake list. Second of all, this totally reminded me of Monica and the “moist maker” on Friends! With the way these look, I’d bet they’d get stolen out of the fridge too! 🙂 Can’t wait to give them a go!

    1. Hahahahaha I was watching that episode the day before I wrote this post. You ATE my sandwich?

  21. Love sweet potatoes! Sweet potato chips are the way to my heart!

  22. I love everything about sweet potatoes. Will definitely make these for next week’s UO Duck football game. It’s a 7:30 p.m. game – even better for these babies. I’m going to try one slight change…I make these all the time as mashed sweet potatoes (with butter, S&P) and secret ingredient, Thai Red Curry Paste. As little or as much as you like. With bacon and onion, these will be awesome. Thanks for the inspiration!

    1. Great little secret ingredient Linda – I’ll have to try that sometime. I actually think I have some on hand in our pantry.

  23. Nicole ~ Cooking for Keeps says:

    Can’t go wrong with potato skins, especially when they’re made with sweet potatoes!

  24. Katya @ Little Broken says:

    Love that they’re sweet potato! Brilliant!

  25. Heather @ Shards of Lavender says:

    I love sweet potato anything, but I think you’ve stumbled across the way for me to convince my husband he likes them:) Pinned!

    1. Hahahahaha hope you try them and I can guarantee he’ll eat them. 😉

  26. Erin @ The Spiffy Cookie says:

    If there is one thing I love more than potato, it’s sweet potato!

  27. Elizabeth @ Confessions of a Baking Queen says:

    Potato skins have to be one of the best foods ever!! Extra bacon please 😉

  28. Laura @ Laura's Culinary Adventures says:

    I’m not crazy about football, but I am always looking for an excuse to eat potato skins! Yum!

  29. Major football food! I love these, Sally, and could just eat them for a meal, regardless of whether football is on or not!

  30. Sally my family will go crazy for them!!

    1. Hope you all enjoy Ami. Your recent three bean chili recipe looks amazing!

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally