1-Making sweet potato skins at home is straightforward and rewarding, especially with this step-by-step approach. We’ll follow a tried-and-true method for twice-baked sweet potatoes that results in crispy skins and flavorful fillings. Start by gathering your ingredients to ensure smooth sailing.

2-First, preheat your oven to 400°F (204°C). Pierce each of the 4 medium sweet potatoes several times with a fork, then bake them for 40-50 minutes until they feel soft when pressed. This initial baking step brings out their natural sweetness.

3-Once cooled slightly, slice each sweet potato in half lengthwise. Reduce the oven temperature to 375°F (191°C), then scoop out the flesh, leaving a thin layer inside the skins for structure. Place the skins face up on a baking sheet, drizzle them with 1 tablespoon olive oil, and bake for 10 minutes to make them crisp and golden.

4-Now, mash the scooped-out flesh with 1/4 cup milk, 1/4 teaspoon salt, and ground black pepper to taste until it’s smooth and creamy. Fill the crisped skins with this mixture, top with 1 cup shredded cheese, and bake for another 15 minutes until the cheese melts perfectly. Finally, sprinkle on the crumbled bacon and serve with sour cream and chopped chives if you like. The whole process takes about 1 hour plus 15 minutes of extra cooking, and leftovers keep in the fridge for up to 3 days.