Ingredients:
- 3 medium-sized or 4 small sweet potatoes (Try to get potatoes that are equal in size.)
- 8 slices bacon, cooked and chopped, DIVIDED (I used precooked. If doing the same, I popped into my air fryer at 350 degrees for 5 minutes.)
- 2 tablespoons sour cream
- 3-4 stalks green onion, chopped well
- sea salt, to taste
- black pepper, to taste
- 1 ½ teaspoon sweet paprika (I did not use.)
- ¾ cup gruyere, cheddar, or both, freshly grated (If using bagged, I only use Tillamook triple cheddar.)
Directions:
- Preheat oven to 400 degrees F.
- Wash the potatoes with cold water and scrub (necessary step as we leave the skins on) and dry the potatoes with a paper towel or clean kitchen towel.
- Place the potatoes on a baking dish, baking tray, or sheet pan, lined with foil or parchment paper. Pierce small holes with a large fork or a knife all around the potatoes. (4-5 places is enough).
- Massage the potatoes with a little oil, and season generously with salt and pepper.
- Bake 50-70 minutes. Check potatoes to make sure they are "fork tender."
- Let cool to touch. Cut potato in half lengthwise and scoop out the sweet potato flesh into a large bowl. Don’t get too close to the skin.
- Potato filling: Transfer the sweet potato flesh into a large bowl and mash potatoes to desired consistency. Mash it with a fork, potato masher, or for a creamier texture, in a food processor or with a hand mixer. (I personally hand mixed with a spoon.)
- Add 6/8 slices of chopped bacon to the potatoes, along with 1/2 cup of cheese, green onions, salt, pepper, paprika (if using), and sour cream. Combine all and spoon back into the potato skins. Top with remaining 1/4 cup of cheese and remaining 2 chopped slices of bacon and pop back in to the oven until cheese melts (5-10 minutes).*www.theyummybowl.com