Loaded Sweet Potato Skins with Candied Bacon and a Spicy Basil Cream Sauce

Loaded Sweet Potato Skins with Candied Bacon and a Spicy Basil Cream Sauce is the ultimate appetizer, snack or dinner that will leave you feeling satisfied. The sweet potatoes are stuffed with cheese and bacon and topped with candied bacon for an extra kick of flavor. They’re finished off with a spicy basil cream sauce to cool things down for those who can’t handle spicy foods!

Ingredients (Loaded Sweet Potato Skins)

  • 4 medium sweet potatoes
  • 1 Tablespoon olive oil
  • Kosher salt
  • 1 cup shredded sharp cheddar cheese
  • 5 strips candied bacon, cooked and diced
  • Drizzle of creamy basil sauce
  • Chives, chopped for garnish
Recipe Ingredients

Ingredients (Easy Candied Bacon)

  • ½ pound Farmland’s Hickory Smoked Thick Cut Bacon
  • ¼ cup brown sugar
  • Freshly cracked black pepper

Instructions (Easy Candied Bacon)

  1. Preheat the oven to 375°F.
  2. Line a baking sheet with foil or add a wire rack to the baking sheet. Arrange the Farmland’s Hickory Smoked Thick Cut Bacon slices on the baking sheet.
  3. Sprinkle the bacon with brown sugar and freshly cracked black pepper. Pat the brown sugar into the bacon so it sticks.
  4. Bake for 25 minutes.
  5. Remove from the oven and serve.
Candied Bacon

Ingredients (Spicy Basil Cream Sauce)

  • 1 handful basil leaves
  • 1 jalapeno pepper, chopped
  • ½ cup plain Greek yogurt
  • 2 teaspoons honey
  • 2 teaspoons white wine vinegar
  • Salt and pepper, to taste

Instructions (Spicy Basil Cream Sauce)

  1. Add all of the ingredients to a blender or food processor. Blend until smooth. Adjust the salt and pepper to your liking.
Loaded Sweet Potato Skins

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Loaded Sweet Potato Skins with Candied Bacon and a Spicy Basil Cream Sauce

Sea Salt Savorings
Loaded Sweet Potato Skins with Candied Bacon and a Spicy Basil Cream Sauce is the ultimate appetizer, snack or dinner that will leave you feeling satisfied. The sweet potatoes are stuffed with cheese and bacon and topped with candied bacon for an extra kick of flavor. They're finished off with a spicy basil cream sauce to cool things down for those who can't handle spicy foods!
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine American
Servings 8 potato skins

Ingredients
  

Loaded Potato Skins

  • 4 sweet potatoes medium
  • 1 tbsp olive oil
  • kosher salt
  • 1 c sharp cheddar cheese shredded
  • 5 strips candied bacon cooked and diced
  • drizzle creamy basil sauce
  • chives chopped for garnish

Easy Candied Bacon

  • 1/2 lb thick cut bacon
  • 1/4 c brown sugar
  • fresh cracked black pepper

Spicy Basil Cream Sauce

  • 1 handful basil leaves
  • 1 jalapeno pepper chopped
  • 1/2 c greek yogurt plain
  • 2 tsp honey
  • 2 tsp white wine vinegar
  • salt and pepper to taste

Instructions
 

Loaded Potato Skins

  • Preheat the oven to 400°F
    Peruvian Spatchcock Chicken with Aji Verde Sauce ingredients are displayed individually.
  • Line a large baking sheet with foil. Wash and dry each sweet potato and set aside.
  • Drizzle olive oil over each sweet potato. Sprinkle with kosher salt.
    Peruvian Spatchcock Chicken with Aji Verde Sauce is placed in the grill and based with more marinade.
  • Pierce each sweet potato a few times with a fork. Place the sweet potatoes on the baking sheet and bake for 40-50 minutes. Once finished cooking, allow to cool before handling.
  • Once the sweet potatoes are cool to the touch, scoop out the sweet potato flesh, leaving a layer of sweet potato inside. TIP: save the scooped-out sweet potatoes to make sweet potato mashed potatoes for another day.
    Scooped Out Potatoes
  • Place the potato skins back on the baking sheet face up, sprinkle the potatoes with cheddar cheese and candied bacon.
  • Bake for 10-15 minutes until the cheese is melted.
  • Serve with spicy basil cream sauce and chopped chives.
    NOTE: Leftovers can be stored in the refrigerator for up to 3 days.

Easy Candied Bacon

  • Preheat the oven to 375°F.
  • Line a baking sheet with foil or add a wire rack to the baking sheet. Arrange the bacon slices on the baking sheet.
    Peruvian Spatchcock Chicken with Aji Verde Sauce is placed on a baking sheet after it's cooked.
  • Sprinkle the bacon with brown sugar and freshly cracked black pepper. Pat the brown sugar into the bacon so it sticks.
    Peruvian Spatchcock Chicken with Aji Verde Sauce is placed on a baking sheet to rest after cooking.
  • Bake for 25 minutes.
  • Remove from the oven and serve.
    Aji sauce is placed on top of the Peruvian spatchcock chicken after it is cooked.

Spicy Basil Cream Sauce

  • Add all ingredients to a blender or food processor. Blend until smooth.
    Peruvian Spatchcock Chicken with Aji Verde Sauce is plated with sauce, limes, and more cilantro.
  • Adjust the salt and pepper to your liking.
    Peruvian Spatchcock Chicken with Aji Verde Sauce is plated and topped with sauce and plated.

Notes

NOTE: You can store the candied bacon in an airtight container for up to 3 days at room temperature.

Nutrition values are estimates, for exact values consult a nutritionist.

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Loaded Sweet Potato Skins with Candied Bacon and a Spicy Basil Cream Sauce

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