1-Getting loaded sweet potato skins just right involves a few key steps that make the process fun and straightforward. Start by preheating your oven to 400°F (204°C) and wash the sweet potatoes thoroughly. Prick them with a fork to let steam escape during baking.

2-Bake the sweet potatoes directly on the oven rack for 40-50 minutes until they’re soft and tender. Once cooled slightly, slice each one in half lengthwise and scoop out the flesh, leaving a thin layer inside the skins for structure. Reduce the oven temperature to 375°F (191°C) and place the skins skin side down on a baking sheet, then drizzle with olive oil and bake for 10 minutes to crisp them up.

3-Next, mash the scooped-out sweet potato flesh with 1/4 cup milk, 1/4 teaspoon salt, and ground black pepper until it’s smooth and creamy. Fill each crisped skin with this mixture, top with shredded cheese, and bake for another 15 minutes until the cheese melts perfectly.

4-Finally, remove from the oven, add crumbled bacon on top, and serve warm with sour cream and chopped chives if you like. This method takes about 1 hour 30 minutes total and yields 8 servings, making it ideal for sharing.