Loaded Paleo Sweet Potato Skins

By: Cassy Joy Garcia

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Dear enthusiastic, semi-interested, and indifferent football fans,


I hear there’s a big game this weekend?

I’m using this year’s Super Bowl as an as excuse to share my recipe for crispy, chewy, savory, sweet potato skins.

Really, these things are dynamite. I accidentally (?) ate 5 in one sitting.

During my college years, you could easily spot me at dinner with friends. Sitting in a sea of people with sensible orders, I was the one sipping on a giant beer and devouring the appetizer plate of potato skins (no, I don’t share).

Healthy? Nope. I did not care.

The bacon, the onion, the sour cream … it allllll worked for me.

I haven’t had one in ages and decided that the time has come for a healthier potato skin!

Although you can easily keep the recipe strict paleo, I recommend adding a dollop of non-fat greek yogurt. Greek yogurt is a great sub for sour cream and is absolutely good for you – (okay, in moderation). There are 18 grams of protein, 7 grams carbs, and 100 cals in a single serving! I say, dollop to your heart’s desire.

What to do with the leftover sweet potato innards? Well, you could make some sweet potato fritters, sweet potato pancakes, or mix in a little coconut oil and kosher salt for mashed sweet potatoes!



Here are a few other healthy game day recipe ideas:


Paleo Beef Fajita Nachos

Paleo Buffalo Wings

The Perfect Pico

Spicy Dill Dip

Paleo Pecan Hummus

Healthy Deviled Eggs

Kale Chips

Mango Salsa

Spicy Roasted Cashews

Goat Cheese Stuffed Figs

Smoked Salmon Hors d’Oeurves

Stuffed Rosemary Mushrooms Appetizers


Paleo Dark Chocolate Walnut Cookies

Dark Chocolate Blueberry Clusters

Dark Chocolate Chili Pecan Clusters

Blueberry Coconut Crumble


Paleo Margarita (revving up for national marg day on 02/22)

Strawberry Dark & Stormy

Hope you enjoy the game! Me? I’m in it for the food, commercials, and commentary.










Loaded Paleo Sweet Potato Skins

  • Author: Cassy
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 8 skins 1x


  1. 4 Sweet Potatoes (about 2 inch in diameter)
  2. 6 Slices of Bacon (I prefer the thick-cut peppered bacon)
  3. ¼ cup Chopped Green Onion
  4. ¼ cup Non-Fat Greek Yogurt (optional or sub dairy free yogurt)
  5. Extra Virgin Olive Oil (EVOO)
  6. Kosher Salt


  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil.
  2. Take a wet cloth and thoroughly wipe down the outside of the potatoes. You’re going to eat the skin, so you want it clean and whisker-free.
  3. Rub the now clean potatoes with a drizzle of EVOO. Make sure you cover the entire surface.
  4. Bake at 400 F for 45 minutes.
  5. Remove from oven and let cool completely (or until cold enough to handle).
  6. Once cooled, turn the oven back onto 400 F.
  7. Cut each potato in half long ways.
  8. Using a fork to loosen the sweet potato meat, start scraping out the innards.
  9. You need to be sure you leave between ¼ and ½ inch of sweet potato on the skin.
  10. Rub the inside and outside of the skins with more EVOO and sprinkle every side with a generous amount of kosher salt.
  11. Place facedown on the baking sheet and bake at 400 F for another 8 minutes.
  12. Flip over face-up and bake for 4 minutes.
  13. Use a spatula and let them cool slightly before you move from the baking sheet to a plate.
  14. Chop the bacon into small ½ inch pieces and sauté until crispy.
  15. After cooked, place on a paper towel to drain off the grease.
  16. Sprinkle an even amount of bacon in each skin, top with the green onion, and finish with a dollop of Greek yogurt.
  17. Enjoy!

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