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Crispy Cheesy Sweet Potato Skins, plus all the toppings – because loaded potato skins are the only way to go. Baked sweet potato skins with a smoky chipotle chili spice mix and lots of parmesan and cheddar cheese layered on top. Add plenty of homemade bacon bits and then all your favorite toppings! These potato skins come together easily and are so delicious.

Crispy Cheesy Sweet Potato Skins |

Well now, I just love this recipe. It’s the simplest, but wow, still so yummy! Now that February is here I’ve begun thinking about two events when it comes to cooking, the Super Bowl and then Valentine’s Day. They’re pretty much back-to-back this year, so you can expect recipes for both over the next couple of weeks!

I love to cook for a few reasons, but I continue to stay inspired through big events and holidays that tend to revolve around food. The Super Bowl is obviously one of those events that is very food centered.

Wings, nachos, dips, and drinks, we’re all looking for fun game day recipes! And I love that because it gives me room to brainstorm new ideas.

Crispy Cheesy Sweet Potato Skins |

The idea came pretty naturally to me. I grew up eating my dad’s homemade potato skins just about every other week. They used to be a dinner he would make on nights when the fridge was empty or my mom specifically asked for potato skins.

We loved them! And he really does make the best potato skins. These are similar to his, but I swapped the white potatoes for sweet potatoes. And you guys, it’s such a game changer. Totally delicious!

Crispy Cheesy Sweet Potato Skins |


First, you’ll need to cook the sweet potatoes. Try to use potatoes that are fatter and wider versus narrow and skinny. The fatter the potatoes, the more room you’ll have in each skin for cheese and toppings!

I like to bake the potatoes directly on the oven rack. Then, when they’re just tender but still firm, I pull them out and scoop out most of the orange flesh. But don’t scoop it all out, leave a nice border of potato in the skin.

Crispy Cheesy Sweet Potato Skins |

If you’re short on time, pre-cook the potatoes in the microwave for 5-8 minutes to really help move the cooking process along.

Next, take melted butter and mix it with seasoned salt. I make my own using 1/4 cup each of onion powder and garlic powder, then 1 tablespoon paprika, 1/2 teaspoon cayenne, and 1/4 cup kosher salt. Then add the chipotle chili powder, and smoked paprika to the mix. Next, spoon the yummy seasoned butter over each skin and sprinkle with parmesan.

Crispy Cheesy Sweet Potato Skins |

Now bake until the skins begin to really get crisp. Fill each with cheddar cheese and bake one final time until that cheese is melted.

While those are cooking, gather up your toppings. Crispy homemade bacon bits are a must. And I always use some plain greek yogurt with lots of green onion and cilantro.

Avocado then too! Almost like a loaded sweet potato nacho!

As soon as you take the skins out of the oven, top them with bacon bits, then add each and every topping you enjoy most. That’s it, dig in! These shouldn’t sit too long, they’re best while crispy and warm. Although I will say that my dad is known for eating his skins after they’ve completely cooled and been sitting out. That seems very odd to me, but he loves them either way.

These sweet potato skins are great as a weeknight dinner but perfect for the upcoming super bowl!

Crispy Cheesy Sweet Potato Skins |

Looking for more game day recipes? Here are a few to try:

Sheet Pan Buffalo Chicken Pizza

Spinach and Artichoke Stuffed Soft Pretzels

Fried Buffalo Goat Cheese Balls

Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch

Chipotle Chicken Nachos with Jalapeño Yogurt

Lastly, if you make these Crispy Cheesy Sweet Potato Skins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!


Crispy Cheesy Sweet Potato Skins

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Calories Per Serving: 350 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 425° F. Prick the sweet potatoes with a fork. Bake directly on the rack until tender, 35-40 minutes. Slice in half, then let cool.
    2. Use a fork to scoop most of the flesh out, leaving about 1/4 inch of the sweet potato in the skins. Arrange the skins on a parchment-lined baking sheet.
    3. Mix the melted butter with the seasoned salt, chipotle chili powder, paprika, and a pinch of salt. Spoon the seasoned butter over each potato skin. Sprinkle over the parmesan. Bake 15-20 minutes, until crisp. Add the cheddar cheese. Bake another 10 minutes, until the cheese is melted.
    4. Serve immediately topped with lots of bacon bits and an assortment of your favorite toppings. We love mashed avocado, yogurt/sour cream, green onion, cilantro, and candied jalapeños. ENJOY!!!


Homemade Seasoned Salt
1/4 cup each of onion powder and garlic powder
1 tablespoon paprika
1/2 teaspoon cayenne
1/4 cup kosher salt
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Crispy Cheesy Sweet Potato Skins |

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  1. 5 stars
    Made tonight (following exact recipe minus bacon) and they were amazing! Crispy and delicious. Those candied jalapeños are a must!

    1. Hey Jessica,
      Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT

  2. Do you have any suggestions for how to get sweet potatoes crispy? Baking them in the oven usually still gives me soggy fries or potatoes.

    1. Hey Alyssa,
      The key for crispy fries is to make sure you aren’t overcrowding your pan, otherwise everything is just steaming. I hope this helps, please let me know if you have any other questions! xT

  3. 3 stars
    These came out pretty good but I would definitely NOT classify them as a “quick + easy” recipe as has been done on this site. Easy yes, quick definitely not. I pre-cooked the potatoes in the microwave as suggested but it still took them about an hour in the oven before the insides were soft enough to scoop out. Late dinner that night!

    1. Hi Mark,
      Thanks for giving this recipe a try and sharing your feedback! Sorry to hear this took so long for you, my only guess is your potatoes were much large than mine! xT

    1. Hey Raquel,
      Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx

    1. Hey Maria,
      Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)

        1. Hey Ellen,
          You can add the grated garlic in step 3:) Please let me know if you give this recipe a try, I hope it turns out well for you! xT

          1. I’m curious—when you are missing instructions, why don’t you ever edit the recipes to correct it? I am a huge fan and use your recipes almost exclusively, but it is very common that you list an ingredient but don’t include it in the steps, or your videos show a different order to prepare than the steps provided. I routinely read the comments before each recipe to catch anything that was missed as it’s a common occurrence. I only mention because for people like myself with a disability like ADHD, reading recipes is already super difficult, and even more so when there are missing steps. Just a suggestion, thank you so much!

          2. Hey Andrea,
            Thanks for your comment. I always go back to edit the recipe if a reader has pointed out a mistake:) Is there something here that I need to fix? Sorry for any frustration! xx

    2. Hi, this looks great but, am I missing a step? What do you do with the sweet potato that you’ve scooped out so that the skins remain? Thanks

        1. 5 stars
          Delicious twist on potato skins! The avocado is a great addition. This was a crowd pleaser, will definitely be making again.

          1. Hey Lisa,
            Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx

  4. Oh my definitely making these for Super Bowl. Maybe I’ll do some with regular white potatoes too for those that aren’t sweet potato fans like me??
    Made your stuffed pepper recipe this week..OMG…FABULOUS!!

    1. Totally, that sounds like a great idea Norma!! Let me know if you give this recipe a try, I hope you love it! xx

    1. Hey Judy,
      You’ll mix that in step 3 with the spices:) Please let me know if you have any other questions! xT

    1. Hey Karin,
      So sorry, I’ve never tested this in the air fryer, but I bet it would work well for you! Let me know if you give this recipe a try, I hope you love it! xx

  5. What do you do with the leftover sweet potato insides? It would be nice to list a recipe or two that you could set that aside for.

    1. Hi Rachael,
      Above the ingredient list, you will see “explore more” which shares similar recipes, here’s some you might like:
      I hope this helps! Please let me know if you have any other questions! xx

  6. 5 stars
    Such a brilliant idea. I just got an air fryer, and one of the first things I made was potato skins, but this is even better. This will be SO easy in the air fryer. Way to go!

  7. In the paragraph right below the 4th picture you posted, you mentioned that you melt the butter (which is 2 tablespoons) to 1/4 CUP each of garlic and onion powder. Never in all my cooking have I used that much garlic and onion powder, and with only 2 T. melted butter. Are you sure that’s the correct measurement?

    1. That is the recipe for the seasoned salt. You only use 2 teaspoons after you make a batch of the salt. You will obviously have some left over.

    2. Allison – she is explaining how to makebher own seasoned salt. She doesn’t use that whole amount w/2 T of butter…

    3. Allison, she said she makes her own seasoned salt and the 1/4 cup measurements of garlic and onion powder is how she makes her own. But for this recipe the seasoned salt is only two teaspoons. Hope this helps! 🙂

    4. Hi Allison,
      I share my recipe for seasoned salt, but this dish only calls for using 2 teaspoons of that:) I hope this clears thing sup for you! xT