Ingredients:
 
4 medium sweet potatoes
2 cups grated cheese ( I use a mix of cheddar & monterey jack)
1/2 cup real bacon bits (no artificial stuff here)   or 6-8 slices bacon, cooked and crumbled
2 scallions, diced
 
Directions:
 
Scrub sweet potatoes under running water until clean. Place in a *microwave safe bowl with a lid.
Microwave on high for 6-8 minutes or until fork tender. Let cool slightly.
 
Preheat oven to Broil.
Cut potatoes in half lengthwise making 8 potato skins. Using either a small ice cream scoop or a tablespoon, scoop out most of the potato flesh being careful so as not to go through the skin. You can save the insides to add to your next pot of mashed potatoes.
Place 1/4 cup of cheese in each skin. Sprinkle each skin with about 1 tbls. bacon bits and 1 tbls. scallion.
 
Place skins on a parchment lined baking sheet. Broil until cheese has melted.
Serve with sour cream.
 
*Note: I like to use a glass cassorole dish & lid. Don’t poke holes in the potatoes. Don’t add water to the bowl. You can make quick baked potatoes anytime using this method.