Twice-Baked Sweet Potato Skins
Description
Twice-Baked Sweet Potato Skins are a comforting yet slightly indulgent dish that turns humble sweet potatoes into a flavor-packed favorite. First baked until tender, the sweet potatoes are then scooped out, mashed with creamy, savory ingredients, and spooned back into their crispy skins before a second bake. The result is a beautiful balance of crispy edges, fluffy centers, and rich flavor, perfect as a side dish, appetizer, or even a light main meal.
Time Required
Prep Time: 15 minutes
First Bake: 45–50 minutes
Second Bake: 15–20 minutes
Total Time: ~1 hour 20 minutes
Ingredients (Serves 4)
4 medium sweet potatoes
2 tbsp olive oil
3 tbsp butter, softened
¼ cup sour cream or Greek yogurt
½ cup shredded cheddar cheese (or mozzarella)
2 tbsp milk or cream
Salt, to taste
Black pepper, to taste
½ tsp smoked paprika (optional)
2 tbsp chopped green onions or chives
Optional toppings: crispy bacon bits, feta cheese, chili flakes
Instructions
1. First Bake
Preheat oven to 200°C (400°F).
Wash and scrub sweet potatoes; pat dry.
Rub lightly with olive oil and pierce each potato a few times with a fork.
Place directly on oven rack or baking tray and bake for 45–50 minutes, until fork-tender.
2. Scoop & Mash
Let potatoes cool slightly.
Slice each potato in half lengthwise.
Carefully scoop out the flesh, leaving about ½ cm (¼ inch) around the skin to keep it sturdy.
Place flesh in a bowl and mash with butter, sour cream, milk, salt, pepper, and paprika until smooth and creamy.
Stir in half of the cheese and green onions.
3. Second Bake
Spoon the mixture back into the sweet potato skins.
Sprinkle remaining cheese on top.
Return to oven and bake for 15–20 minutes, until hot and lightly golden.
4. Serve
Remove from oven, garnish with extra green onions or toppings of choice, and serve warm.
Tips for Best Results
Brush the skins with olive oil before the second bake for extra crispiness.
Don’t over-scoop the potatoes—thin skins may collapse.
For extra richness, add a little cream cheese to the filling.
Variations
Vegetarian Loaded: Add sautéed mushrooms and spinach.
Spicy: Mix in chopped jalapeños or a dash of hot sauce.
Mediterranean: Use feta, olives, and oregano instead of cheddar.
Protein-Packed: Add shredded chicken or turkey bacon.
Questions & Answers
Q: Can I make these ahead of time?
A: Yes! Prepare up to the second bake, cover, and refrigerate for up to 24 hours. Bake just before serving.
Q: Can I freeze twice-baked sweet potato skins?
A: Absolutely. Freeze after stuffing (before second bake). Bake from frozen at 180°C (350°F) for 30–35 minutes.
Q: Can I make this dairy-free?
A: Yes. Use plant-based butter, dairy-free yogurt, and vegan cheese.
Q: Are sweet potato skins healthy?
A: Yes! The skins contain fiber and nutrients—just avoid overloading with heavy toppings if aiming for a lighter dish.