Stuffed Bacon Sweet Potato Skins

Ingredients

• 3 pieces Sweet Potatoes (medium, scrubbed clean)
• 6 slices Bacon (thick‑cut, chopped)
• 1 cup Mushrooms (button or cremini, sliced)
• 2 tablespoons Maple Syrup (pure, for glazing)
• 2 tablespoons Whole Milk (adds creaminess to the mash)
• 0.5 teaspoon Kosher Salt (to taste)
• 0.25 teaspoon Freshly Ground Black Pepper (to taste)
• 0.5 teaspoon Smoked Paprika (adds smoky depth)
• 1 cup Cheddar Cheese (sharp, grated)
• 2 tablespoons Sour Cream (for garnish)
• 1 tablespoon Fresh Chives (chopped, for garnish)

Instructions

1. Preheat Oven

   Set the oven to 200°C (400°F) and allow it to preheat while you prepare the potatoes.

   Time: PT10M

   Temperature: 200°C

2. Prepare Sweet Potatoes

   Wash the sweet potatoes under running water, pat dry, and pierce each potato 4‑5 times on each side with a fork to release steam.

   Time: PT5M

3. Bake Sweet Potatoes

   Place the pierced potatoes on a baking tray and bake for about 45 minutes, or until a fork slides in easily and the skins are lightly caramelised.

   Time: PT45M

   Temperature: 200°C

4. Make Maple Bacon‑Mushroom Mix

   While the potatoes bake, heat a skillet over medium heat. Add the chopped bacon and cook until it begins to render, then add the sliced mushrooms. Drizzle the maple syrup over the mixture and continue cooking until the bacon is crisp and the mushrooms are browned, about 10 minutes.

   Time: PT10M

5. Cool Potatoes Slightly

   When the baking time is up, remove the potatoes from the oven and let them rest for 5 minutes so they are cool enough to handle.

   Time: PT5M

6. Scoop Out Flesh

   Slice each potato lengthwise, then scoop out the flesh, leaving about a ¼‑inch border of potato attached to the skin. Transfer the scooped flesh to a large mixing bowl.

   Time: PT10M

7. Crisp the Skins

   Return the empty skins to the oven on the same tray and bake for an additional 10 minutes to crisp the edges.

   Time: PT10M

   Temperature: 200°C

8. Prepare Sweet Potato Filling

   To the bowl of scooped sweet potato, add the milk, salt, black pepper, smoked paprika, and half of the grated cheddar. Mash until smooth and well combined.

   Time: PT5M

9. Assemble Stuffed Skins

   Spoon the sweet potato mash back into each crisped skin, leaving room at the top. Add a layer of the maple‑bacon‑mushroom mixture, then sprinkle the remaining cheddar over the top.

   Time: PT5M

10. Final Bake

    Place the filled skins back in the oven and bake for 10 minutes, or until the cheese is melted, bubbly, and lightly golden.

    Time: PT10M

    Temperature: 200°C

11. Garnish and Serve

    Remove the skins, top each with a dollop of sour cream and a sprinkle of chopped chives. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

35g

Fat

18g

Fiber

5g

Ingredient Substitutions

• Instead of Sweet Potatoes: Butternut squash
• Instead of Bacon: Turkey bacon
• Instead of Mushrooms: Portobello mushrooms
• Instead of Maple Syrup: Honey
• Instead of Whole Milk: Heavy cream, Plant‑based milk
• Instead of Kosher Salt: Sea salt
• Instead of Freshly Ground Black Pepper: White pepper
• Instead of Smoked Paprika: Regular paprika
• Instead of Cheddar Cheese: Mozzarella, Parmesan
• Instead of Sour Cream: Greek yogurt
• Instead of Fresh Chives: Green onions

Equipment Needed

• Oven
• Baking Tray
• Skillet
• Cutting Board
• Chef's Knife
• Fork
• Mixing Bowl
• Grater
• Measuring Spoons

Critical Steps — Do Not Skip

• Baking the sweet potatoes until fully softened (Step 3).
• Crisping the potato skins after scooping (Step 7).
• Ensuring the cheese melts without burning (Step 10).

Chef Tips from the Video

• For extra smoky depth, use smoked bacon instead of regular.
• A pinch of cinnamon in the sweet potato mash pairs beautifully with the maple flavor.
• If you like a crunchier topping, sprinkle a handful of panko breadcrumbs before the final bake.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 180°C for 10‑12 minutes.

Freezer: Can freeze assembled, uncooked skins for up to 2 months. Thaw overnight in the fridge and bake as directed.

Room temperature: Do not leave at room temperature for more than 2 hours due to the dairy and bacon.

Make-Ahead Tips

• Prepare the maple bacon‑mushroom mixture up to 24 hours ahead and refrigerate.
• Mash the sweet potato filling and store in the fridge; assemble just before the final bake.

Frequently Asked Questions