Loaded Sweet Potato Skins

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Loaded sweet potato skins are a delicious and satisfying appetizer. These delectable treats are a perfect way to kickstart your meal with a burst of flavor and satisfaction. Imagine crispy potato skins generously loaded with your favorite toppings, creating a tantalizing combination of textures and tastes. And as if that wasn’t enough, we take it up a notch with a heavenly basil cream sauce drizzled over the top.

Get ready to savor each bite, because these addictive appetizers will have you coming back for more!

Loaded sweet potato skins

What You’ll Love About this Recipe

  • The texture is perfect – The sweet potatoes are baked to perfection, giving them a soft and fluffy texture.
  • The flavor – The combination of melted cheddar cheese and candied bacon adds a beautifully savory taste.
  • Homemade sauce – The basil cream sauce brings a cool and tangy flavor to balance out the richness of the potatoes.
  • Easy to serve – This yummy recipe can be made as a tasty appetizer, light lunch, or afternoon snack.
Loaded Sweet Potato Skins Ingredients Image

Ingredients

For the Potatoes

  • Sweet potatoes – You can use regular potatoes as a substitute but the flavor will be quite different
  • Olive oil – Any cooking oil, such as canola or vegetable oil, can be used instead.
  • Shredded sharp cheddar cheese – Feel free to experiment with other types of cheese, like mozzarella or Monterey Jack.
  • Chives – Green onions or parsley can be used as a flavorful alternative.

For the Candied Bacon

  • Thick-cut bacon – Turkey bacon or vegetarian bacon can be used as a substitute for pork bacon.
  • Brown sugar
  • Freshly cracked pepper – Ground black pepper can be used instead.

For the Basil Cream Sauce

  • Basil leaves
  • Small jalapeno pepper – If you prefer less heat, substitute with a milder pepper like poblano or bell pepper.
  • Plain Greek yogurt – Sour cream or mayonnaise can be used as a substitute.
  • Honey – Agave nectar or maple syrup can be used as sweeteners.
  • White wine vinegar – Apple cider vinegar or rice vinegar can be used instead.
  • Salt & Pepper

How to Make

STEP ONE: Preheat the oven and prep the pan. 

Preheat the oven to 400°F. Line a large baking sheet with foil.

STEP TWO: Bake the potatoes. 

Drizzle olive oil over each sweet potato. Sprinkle with kosher salt. Pierce each sweet potato a few times with a fork. Place the sweet potatoes on the baking sheet and bake for 40-50 minutes. Once finished cooking, allow to cool before handling.

STEP THREE: Cook the bacon. 

While the sweet potatoes are cooling, arrange the bacon slices on the foil-lined baking sheet. Sprinkle the bacon with brown sugar and freshly cracked black pepper. Pat the brown sugar into the bacon so it sticks. Bake for 25 minutes.

STEP FOUR: Make the basil cream sauce. 

Add the basil leaves, jalapeno, Greek yogurt, honey, vinegar, salt, and pepper to a blender or food processor. Blend until smooth.

STEP FIVE: Prep the sweet potatoes. 

Once the sweet potatoes are cool to the touch, scoop out the sweet potato flesh, leaving a layer of sweet potato inside. Place the potato skins back on the baking sheet face up, and sprinkle the potatoes with cheddar cheese and candied bacon.

STEP SIX: Bake again.

Bake the loaded sweet potatoes for 10-15 minutes until the cheese is melted.

STEP SEVEN: Serve. 

Serve with the spicy basil cream sauce and chopped chives.

More Topping Suggestions

Want more topping options? You can load these up however you want! You can even made a loaded sweet potato bar for your next party. Here are some other topping ideas:

  • Sour cream
  • Guacamole
  • Salsa
  • Diced tomatoes
  • Black beans
  • Roasted corn
  • Sliced jalapenos
  • Cilantro
  • Seasoned ground beef
  • Seasoned chicken
  • Onions or scallions

Tips and Recipe Notes

  • Poke the sweet potatoes with a fork before baking to allow steam to escape. Otherwise, they can burst in the oven!
  • Let the sweet potatoes cool before handling them. They’re really hot!
  • For the candied bacon, press the brown sugar into the slices to make sure it sticks well.
  • Blend the basil cream sauce until it’s smooth and creamy for the best consistency.
  • When scooping out the sweet potato flesh, leave a thin layer to create a sturdy base for the toppings.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes can be used as a substitute. Make the recipe as directed, making sure the potatoes are fully cooked before removing them from the oven. It’s best to use a thick-skinned potato such as a russet for best results.

Can I make the basil cream sauce spicier?

Sure! You can add more jalapeno or even a pinch of cayenne pepper to make it spicier.

Can I use dried basil instead of fresh basil leaves?

I highly recommend using fresh basil for this recipe. Fresh basil leaves provide the best flavor, but if you don’t have any, you can use dried basil. Just reduce the amount by half.

Can I make this recipe ahead of time?

Absolutely! You can prepare the sweet potatoes, bacon, and basil cream sauce ahead of time. Once the components are ready, store them separately in the refrigerator and assemble the loaded sweet potato skins just before baking. This way, you can save time and have a quick and delicious treat whenever you’re ready

Storage and Reheating Instructions

If you happen to have any leftovers, store them in an airtight container in the refrigerator. They should be eaten within 2-3 days.

Can I Freeze Leftovers?

Yes, you can freeze the loaded sweet potato skins. Wrap them tightly in plastic wrap or place them in a freezer-safe container. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight and reheat them following the instructions below.

How to Reheat

To reheat the loaded sweet potato skins, preheat your oven to 350°F. Place them on a baking sheet and bake for about 15-20 minutes until they’re heated through. You can also microwave them in 30-45 second bursts until they’re hot.

Can this recipe be made gluten-free or dairy-free?

This recipe is naturally gluten-free! Just ensure that the ingredients you’re using, such as bacon and cheese, are also gluten-free. Check the labels to be sure.

As for making this recipe dairy-free, it is a little more tricky. You’ll need to use dairy-free cheese as well as a dairy-free yogurt substitute. The cheese may not melt quite as well, but these should still be yummy!

More Game Day Recipes

Loaded sweet potato skins

Sweet Potato Skins

5 from 1 vote
Course Appetizers
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Sweet potato skins are a delicious and satisfying appetizer that's sure to impress your guests. Packed with flavor and loaded with toppings, these crispy potato skins are the perfect way to start any meal.

Ingredients
  

  • 4 medium sweet potatoes washed
  • 1 tablespoon olive oil
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon chives chopped

Candied Bacon

  • 5 strips thick cut bacon
  • 1/4 cup brown sugar
  • 1/2 teaspoon freshly cracked pepper

Basil Cream Sauce

  • 5 large basil leaves
  • 1/2 small jalapeno pepper, seeded
  • 1/2 cup plain Greek yogurt
  • 2 teaspoons honey
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Preheat the oven and prep the pan. Preheat the oven to 400°F. Line a large baking sheet with foil.
  • Bake the potatoes. Drizzle olive oil over each sweet potato. Sprinkle with kosher salt. Pierce each sweet potato a few times with a fork. Place the sweet potatoes on the baking sheet and bake for 40-50 minutes. Once finished cooking, allow to cool before handling.
  • Cook the bacon. While the sweet potatoes are cooling, arrange the bacon slices on the foil-lined baking sheet. Sprinkle the bacon with brown sugar and freshly cracked black pepper. Pat the brown sugar into the bacon so it sticks. Bake for 25 minutes.
  • Make the basil cream sauce. Add the basil leaves, jalapeno, Greek yogurt, honey, vinegar, salt, and pepper to a blender or food processor. Blend until smooth.
  • Prep the sweet potatoes. Once the sweet potatoes are cool to the touch, scoop out the sweet potato flesh, leaving a layer of sweet potato inside. Place the potato skins back on the baking sheet face up, and sprinkle the potatoes with cheddar cheese and candied bacon.
  • Bake again. Bake the loaded sweet potatoes for 10-15 minutes until the cheese is melted.
  • Serve. Serve with the spicy basil cream sauce and chopped chives.

Notes

  • Poke the sweet potatoes with a fork before baking to allow steam to escape. Otherwise, they can burst in the oven!
  • Let the sweet potatoes cool before handling them. They’re really hot!
  • For the candied bacon, press the brown sugar into the slices to make sure it sticks well.
  • Blend the basil cream sauce until it’s smooth and creamy for the best consistency.
  • When scooping out the sweet potato flesh, leave a thin layer to create a sturdy base for the toppings.

Nutrition

Calories: 304kcal | Carbohydrates: 32g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 456mg | Potassium: 471mg | Fiber: 3g | Sugar: 13g | Vitamin A: 16221IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 1mg
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