Loaded BBQ Sweet Potato Skins
An easy recipe for baked, crispy, seasoned skins, loaded with fluffy, cheesy sweet potatoes and topped with BBQ pulled pork & sour cream.
Game Day, party, pork, tailgate
Stacey | SouthernDiscourse.com
shredded cheddar cheese
1/2 & 1/2
ground black pepper
green onion tops,
Preheat oven to 375° Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
Wash sweet potatoes. Pierce the skin several times. Microwave on high for 8-10 minutes or until fork tender. Remove from microwave and let cool just enough so that you can hold the potatoes.
Cut sweet potatoes in half lengthwise. Scoop out the flesh of the potato into a mixing bowl, leaving the thinnest layer of flesh around the skin.
Rub skins with olive oil. Place on baking sheet face down. Sprinkle with salt and pepper. Place in preheated oven and bake for 10 minutes.
While the skins are baking, make the filling. Mash the sweet potatoes in the mixing bowl with a fork. Add butter and 1/2 & 1/2. Beat until light and fluffy. Add in cheese. Mix well.
When skins are done, remove from oven and turn them over on the baking sheet. Fill with sweet potato filling and bake for another 15 minutes.
Remove from oven, top with pulled pork, sour cream and green onion. Drizzle with BBQ sauce and serve.
If you don't want to use the microwave, bake potatoes in the oven at 400 degrees Fahrenheit for 40-50 minutes or in the slow cooker on low for 6-7 hours or high for 3-4 hours.