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Loaded Sweet-Potato Skins

We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.

  • Prep:
  • Total Time:
  • Servings: 8
Loaded Sweet-Potato Skins

Source: Everyday Food, January 2008


  • 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1/4 cup low-fat buttermilk
  • 1/4 teaspoon sweet paprika, plus more for garnish
  • 4 slices bacon
  • 1/4 cup reduced-fat sour cream
  • 1 scallion, sliced, for garnish


  1. Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).

  2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)

  3. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.

  4. Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.

Reviews (6)

  • mademoiselleC 15 Aug, 2011

    This is absolutely DELICIOUS! I recommend this to everyone. 10/10.

  • EnglishEsther 16 Dec, 2009

    Wow were these popular! Baked about 20 potatoes for a party, which I quartered when done to make bites small enough to be held in one hand. People LOVED them. Think sweet potato is an underrated vegetable here in the UK- people have never had it before!

  • zed 28 Jan, 2009

    Thank you for your response. I usually eat white potato skins, but wondered because sweet potato skins tend to be fairly ratty looking.

  • msi 27 Jan, 2009

    Zed, do what you would do with a normal potato. Make sure you clean skins well before baking.

  • zed 27 Jan, 2009

    This may be a stupid question, you eat the actual skin or just scoop out the stuffing?

  • msi 27 Jan, 2009

    Add cumin, pumkin pie spice and garlic powder for spices; toasted, chopped pecans rather than bacon. Great fragrant treat

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