Adapted from Ree Drummond
- 2 medium/large sweet potatoes
- Vegetable oil
- 2 tablespoons melted butter
- 2 slices cooked bacon
- 1/2 cup grated jack cheese
- 1/2 teaspoon chili powder
- 1 green onion, sliced
- Kosher salt and freshly cracked black pepper
- Preheat the oven to 400-F.
- Wash and dry the potatoes. Rub them with oil and sprinkle them with salt. Place on a baking sheet.
- Bake until soft, about 45 minutes – 1 hour. Allow to cool enough for handling.
- Cut each potato in half lengthwise. Trim off the ends of the potatoes if there are any tough parts.
- Scrape out the flesh into a medium bowl, being careful not to tear the skins. Leave a small rim of potato intact for support. Lay the hollowed-out skins on a baking sheet.
- Smash the potatoes with all ingredients, leaving a few slices of green onions for garnish.
- Spoon the filling evenly into the potato skins.
- If baking right away, lower the oven temperature to 350 degrees F. Bake until the cheese is melted and the tops are brown, about 15 minutes.