1-Step: Begin by preheating your oven to 400°F (204°C), which sets the stage for baking the potatoes just right. Once the oven is ready, pierce each of the 4 medium sweet potatoes several times to let steam escape, then bake them for 40-50 minutes until they’re soft and easy to handle.

2-Step: After they cool a bit, slice each sweet potato lengthwise to open them up. Lower the oven temperature to 375°F (191°C) for the next phase. Carefully scoop out the flesh from each half, leaving a thin layer inside the skins to keep them sturdy, then place the skins face-up on a baking sheet.

3-Step: Drizzle them with the 1 tablespoon of olive oil and bake for about 10 minutes to make them nice and crispy this step really boosts the texture. In a separate bowl, mash the scooped sweet potato flesh with the 1/4 cup milk, 1/4 teaspoon salt, and ground black pepper until it’s creamy and smooth.

4-Step: Now, fill each crisped skin with this mashed mixture, top it with the 1 cup of shredded cheese, and pop them back in the oven for 15 minutes until the cheese melts perfectly. Once done, sprinkle the 4 strips of crumbled bacon on top and serve right away with sour cream and chopped chives for a fresh finish.