Preheat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil.

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.

Rub the now clean potatoes with a drizzle of EVOO. Make sure you cover the entire surface.

Bake at 400 F for 45 minutes.

Remove from oven and let cool completely (or until cold enough to handle).

Once cooled, turn the oven back onto 400 F.

Cut each potato in half long ways.

Using a fork to loosen the sweet potato meat, start scraping out the innards.

You need to be sure you leave between ¼ and ½ inch of sweet potato on the skin.

Rub the inside and outside of the skins with more EVOO and sprinkle every side with a generous amount of kosher salt.

Place facedown on the baking sheet and bake at 400 F for another 8 minutes.

Flip over face-up and bake for 4 minutes.

Use a spatula and let them cool slightly before you move from the baking sheet to a plate.

Chop the bacon into small ½ inch pieces and sauté until crispy.

After cooked, place on a paper towel to drain off the grease.

Sprinkle an even amount of bacon in each skin, top with the green onion, and finish with a dollop of Greek yogurt.

Enjoy!