Ingredients:

  • 6 medium sweet potatoes (approx. 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter, softened
  • 1/3 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, thinly sliced

Instructions:

  1. Preheat the oven to 400°F (200°C). Scrub the potatoes clean and prick each one 4-5 times with a fork. Drizzle with olive oil, rub to coat, and sprinkle with salt. Place them on a baking sheet and roast for 45–60 minutes until the skin is mahogany-colored and a knife slides into the center with zero resistance.
  2. Allow potatoes to cool for 10 minutes. Slice each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a 1/4 inch wall of potato to maintain structure.
  3. Using a hand mixer, whip the potato flesh with butter, sour cream, cream cheese, garlic powder, and paprika until the mixture is velvety and airy.
  4. Spoon the whipped filling back into the potato shells, heaping them slightly. Top with shredded cheddar cheese.
  5. Return the potatoes to the oven for 10–15 minutes, or until the cheese is bubbling and the edges of the potato skins are crisp. Garnish with fresh chives before serving.