Sweet Potato Skins

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Loaded sweet potato skins are filled with bacon and guacamole!

These tasty and satisfying sweet potato skins are perfect Paleo appetizer or even served as a side dish.

They are fully loaded and melt in your mouth!

Have them as an appetizer on game day, or as a fun snack. It’s a great way to use up leftover sweet potato skins!

Want to snack smarter and curb cravings? Click here to get your FREE 25 Healthy Paleo Snacks Cookbook

Cook Time:1 hr
Prep Time:10 mins
Serves:8 skins

Sweet Potato Skins


  •  4 small sweet potatoes (about 2 inches in diameter)
  •  1 tablespoon melted coconut oil
  •  4 slices of bacon
  •  2 green onions, chopped
  •  2 tablespoons guacamole


    • Thoroughly wash and scrub the sweet potatoes, then pat dry with a clean dish towel.


    • Preheat oven to 400 degrees and lightly grease a baking sheet with coconut oil.


    • Using a basting brush, brush the skins of the sweet potatoes with the melted coconut oil and place on the baking sheet.


    • Bake for 45 minutes, then remove from oven and let cool at least 15 minutes or until cool enough to handle.


    • While the sweet potatoes are cooling lower the oven temperature to 350 degrees. Lay bacon slices on a baking sheet and bake for 15-20 minutes or until they reach desired doneness. Remove from the oven and lay on a paper towel to cool.


    • Once the sweet potatoes are cooled enough to handle, raise oven temperature to 400 degrees. Slice sweet potatoes in half lengthwise. Using a spoon scoop out some of the innards so that you are left with ½ inch of the sweet potato still in the skin.


    • Place the sweet potatoes open-side down on the baking sheet and bake for 6 minutes.


    • Flip and bake for 6 minutes, skin-side down.


    • Remove from oven and allow to cool for 5 minutes.


    • Crumble bacon slices on top of the potato skins, sprinkle with chopped green onions, and scoop a spoonful of guacamole on top.


  • Serve & enjoy.

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