Instructions
Prep the slow cooker: Line the bottom with foil or parchment for easier cleanup (optional).
Cook the sweet potatoes:
Pierce each potato several times with a fork.
Place them in the slow cooker (no water needed).
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until fork-tender.
Make the filling:
Once cooked, cut a slit lengthwise in each potato and scoop out most of the flesh into a mixing bowl (leave a thin layer inside for structure).
Mash the sweet potato flesh with butter, sour cream, salt, and pepper until creamy.
Stir in half the bacon and half the cheese.
Stuff & melt:
Spoon the cheesy bacon mixture back into the potato skins.
Sprinkle with remaining cheese and bacon.
Return to the slow cooker, cover, and cook on LOW for about 15–20 minutes, until the cheese melts.
Serve: Garnish with green onions and a dollop of sour cream. Serve hot.
Tips:
For extra flavor, sprinkle smoked paprika or garlic powder into the filling.
You can prep and cook the bacon the night before to save time.
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