Ingredients:

  • 4 medium sweet potatoes, approx. 1 lb each (450g)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup shredded sharp cheddar cheese
  • 4 tbsp salted butter, softened
  • 1/2 cup Greek yogurt

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean and pat completely dry. Note: Damp skins will steam instead of crisp.
  2. Use a fork to prick each potato 5-6 times. Note: This prevents potato explosions in the oven.
  3. Rub olive oil, salt, and pepper directly onto the skin of the potatoes until evenly coated.
  4. Place potatoes on a foil lined baking sheet.
  5. Bake for 45 to 60 minutes until the skin is mahogany colored and a knife slides into the center with zero resistance.
  6. Remove from oven and let them rest for 5 mins. Note: Resting allows the internal steam to settle so the flesh doesn't collapse.
  7. Slice each potato lengthwise down the center.
  8. Gently squeeze the ends toward the middle to pop the interior open.
  9. While hot, add a pat of butter and a pinch of salt to each, then fluff with a fork.
  10. Top each potato with shredded cheddar cheese, Greek yogurt, sliced green onions, and crumbled bacon.