# What You’ll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Filling
02 - 4 tablespoons sour cream
03 - 1 cup shredded cheddar cheese (100 g)
04 - 2 tablespoons unsalted butter
05 - ¼ teaspoon garlic powder
06 - ¼ teaspoon smoked paprika
07 - Salt and freshly ground black pepper, to taste
→ Toppings
08 - 4 slices bacon
09 - 2 tablespoons fresh chives, chopped
10 - Extra shredded cheddar cheese, optional
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce each sweet potato several times with a fork and place them on the prepared sheet. Bake for 40 to 50 minutes, until tender when pierced.
03 - While potatoes bake, cook bacon slices in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.
04 - When cool enough to handle, halve each sweet potato lengthwise. Gently scoop out the flesh, leaving a ¼-inch border intact within the skins.
05 - In a mixing bowl, combine the scooped sweet potato flesh with sour cream, shredded cheddar, butter, garlic powder, smoked paprika, salt, and pepper. Mash until smooth and creamy.
06 - Spoon the filling back into the potato skins. Optionally sprinkle additional cheddar cheese on top. Return to the oven and bake at 400°F for 10 to 12 minutes, until heated through and cheese is bubbly.
07 - Top each filled skin with crumbled bacon and chopped chives. Serve warm.
