Loaded Twice-Baked Sweet Potatoes

Loaded Twice-Baked Sweet Potatoes are the cozy, savory side dish that somehow feels both comforting and a little special. The sweet potatoes bake until tender, then get scooped, mashed, and folded with butter, sour cream, smoky bacon, sharp cheddar, and green onions. Then, they go back into the oven until the tops are melted, golden, and just a little irresistible.

What makes this recipe so good is the balance. Sweet potatoes bring natural sweetness, while bacon, cheese, and smoked paprika keep everything rich and savory. A small touch of maple syrup rounds out the filling without making it taste dessert-like. These twice-baked sweet potatoes work beautifully for holidays, family dinners, or any night that needs something warm and satisfying on the table.

Recipe Yield: 4 servings

INGREDIENTS

4 medium sweet potatoes, scrubbed and dried
4 slices bacon, cooked crisp and chopped
1 cup shredded sharp cheddar cheese, divided
3 green onions, thinly sliced, divided
2 tbsp unsalted butter, softened
1/4 cup sour cream, plus more for serving
1 tbsp pure maple syrup
1/2 tsp kosher salt
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp black pepper

1 tbsp olive oil

INSTRUCTIONS

1. Bake the sweet potatoes:
Preheat oven to 400°F. Line a baking sheet with parchment paper. Rub sweet potatoes with olive oil, pierce them several times, and bake for 45 to 60 minutes, until very tender.

2. Scoop the centers:
Let the sweet potatoes cool until easy to handle, about 8 to 10 minutes. Slice each one lengthwise, then scoop the centers into a bowl, leaving about 1/4 in. of potato inside the skins. Place the skins back on the prepared baking sheet.

3. Make the filling:
Mash the sweet potato with butter, sour cream, maple syrup, salt, smoked paprika, garlic powder, and black pepper until creamy but still slightly textured.

4. Add the loaded flavor:
Fold in 1/2 cup cheddar cheese, half of the bacon, and half of the green onions.

5. Fill and top:
Spoon the filling back into the sweet potato skins, mounding it slightly. Top with the remaining cheddar cheese and bacon.

6. Bake again:
Return to the oven and bake for 12 to 15 minutes, until the filling is hot and the cheese is melted with light golden spots.

7. Finish and serve:
Sprinkle with the remaining green onions. Serve warm with a small spoonful of sour cream, if desired.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Bake until truly tender: The sweet potatoes should feel very soft when pierced with a knife. If they are underbaked, the filling will be harder to mash and less creamy.
• Leave a sturdy border: Keep about 1/4 in. of sweet potato inside the skins so they hold their shape after scooping and baking again.
• Use sharp cheddar for the best flavor: Sweet potatoes are naturally mild and sweet, so sharp cheddar, smoky bacon, and green onions help create a rich, savory balance.
• Make them ahead: Bake, scoop, fill, and refrigerate the stuffed sweet potatoes up to 1 day ahead. Then bake until hot and melted, adding a few extra minutes if chilled.