Loaded Baked Sweet Potato Bar

Self-taught cook and TODAY Show Food Contributor Siri Daly shares how to make a Loaded Baked Potato Bar, which is a great way to turn baked potatoes into a hearty meal. Have fun with the toppings and feel free to swap the sweet potatoes with Yukon gold potatoes.

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Loaded Baked Sweet Potato Bar
Serves 8


8 (6-ounce) sweet potatoes
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups shredded skinless rotisserie chicken breast
6 to 8 bacon slices, cooked and crumbled
1/3 cup chopped plum tomatoes
1 cup shredded Monterey Jack cheese
Sour cream, for serving
Chopped fresh cilantro, for serving
Diced jalapeno chile, for serving
Hot sauce, for serving


1. Preheat the oven to 375 degrees. Pierce the potatoes all over with a fork, and rub with the oil. Place the potatoes on a rimmed baking sheet. Bake until very tender, about 1 hour. Remove from oven and let stand about 10 minutes. Leave oven on.

2. Slice each potato to, but not through, the other side. Gently open the potatoes and place on the baking sheet. Flake the potato pulp with a fork. Top each potato evenly with chicken breast, bacon, tomatoes, and cheese. Return the potatoes to the oven and bake until the cheese is melted, about 5 minutes. Serve with sour cream, cilantro, jalapeno, and hot sauce, if desired.


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