Loaded Sweet Potato Skins
4 sweet potatoes
1 tablespoon olive oil
¼ cup whole milk (60 mL)
salt, to taste
pepper, to taste
½ cup shredded mozzarella cheese (50 g)
½ cup shredded cheddar cheese (50 g)
4 strips bacon, cooked until crispy, and crumbled
sour cream, for serving
fresh chive, chopped, for serving
How to Make It
Pierce each sweet potato a few times and bake at 400˚F (200˚C) for 50 minutes, or until soft.
Let potatoes cool then cut in half lengthwise.
Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl.
Place skins back on baking sheet, drizzle with olive oil and bake at 400˚F (200˚C) for 10 minutes.
Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
Liquid Measuring Cup
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