Loaded Baked Sweet Potato Skins

Prepare the sweet potatoes: wash and scrub them gently with a vegetable brush. Pat them dry and prick them a few times on all sides with the tip of a sharp paring knife to vent.

Cut a piece of foil 16-18 inches long. Large enough so that you can wrap the sweet potato a few times. Wrap each potato, fold in the ends.

Arrange them on baking sheet. Bake at 400°F for 50-60 minutes or until tender. Remove from the oven and carefully open the foil to vent. Allow them to cool.

Slice the potatoes in half, lengthwise. Scoop out the flesh leaving ¼ to ½ inch on the bottom and all the way around. Place the pieces on a baking sheet lined with a cooling rack.

Brush the inside of each piece lightly with oil. Sprinkle with a pinch of salt. Turn each piece over, lightly brush with oil and sprinkle with a pinch of salt.

Bake the sweet potatoes (skin side up) for 15 minutes. Remove from the oven and carefully turn them over (scooped side up). Continue baking for 20 minutes until they are slightly golden on the edges.

Fill each potato skin with 1-2 tablespoons of cheese and 1 teaspoon of crumbled bacon. Bake 1-2 minutes until the cheese is melted. Garnish with green onions and serve with sour cream. Enjoy!