Preheat oven to 380 F.
Wash the potatoes with cold water and scrub (necessary step as we leave the skins on) and dry the potatoes with a paper towel or clean kitchen towel.
Place the potatoes on a baking dish, baking tray, or sheet pan, lined with foil or parchment paper. Pierce small holes with a large fork or a knife all around the potatoes. (4-5 places is enough).
Massage the potatoes with a little oil, season with salt and pepper.
Bake 50-70 minutes.
Let cool to touch. Cut about ¼ off of the top lengthwise and scoop out the sweet potato flesh. Don’t get too close to the skin.
Potato filling. Transfer the sweet potatoes into a large bowl and mash potatoes until your desired consistency. Mash it with a fork, potato masher or for creamy texture in a food processor or with using hand mixer. I like to leave it a bit chunky.
Top with bacon, half of cheese, green onions, paprika, salt, pepper, sour cream (or you can use cream cheese). Combine all with a spoon and spoon back into the potato skins. Top with remaining cheese and pop back in to the oven until cheese melts (5-10minutes).
Garnish with crumbled bacon and sliced green onions.
