# Components:
→ Sweet Potatoes
01 - 4 medium sweet potatoes
→ Filling
02 - 4 slices bacon
03 - 1 cup sharp cheddar cheese, shredded
04 - 1/2 cup sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon smoked paprika
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - Additional sour cream, for serving
10 - Extra green onions, sliced
# Directions:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Scrub the sweet potatoes under cold running water, pat dry, then prick each several times with a fork. Rub each potato lightly with a portion of the olive oil, reserving the remainder for later.
03 - Arrange the potatoes on the prepared baking sheet and roast for 45–50 minutes, or until a knife inserts easily to the center. Remove and let cool for 10 minutes to handle safely.
04 - While the potatoes roast, cook the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then crumble when cool.
05 - Slice each potato lengthwise and, using a spoon, scoop out most of the flesh, leaving about a 1/4-inch border to form sturdy shells. Reserve the scooped flesh for another use.
06 - Brush the inside and outer surfaces of the skins with the remaining olive oil. Season evenly with smoked paprika, salt, and pepper.
07 - Place the shells cut side up on the baking sheet and return to the oven for 10 minutes to crisp and dry slightly.
08 - Remove the baking sheet, divide the shredded cheddar and crumbled bacon among the shells, then bake 8–10 minutes more, until the cheese has melted and is bubbly.
09 - Let the filled skins cool briefly, top each with a dollop of sour cream and a sprinkle of sliced green onions, and serve immediately.
