When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
In a large bowl, mash the pulp with butter. Stir in the cheese, bacon, salt and pepper. Spoon into potato shells.
Place on a baking sheet. Bake for 20-30 minutes or until heated through.
Time to Prepare: 1 hour 35 minutes
Submitted By: Dellaina
Original Source: Taste of Home Nov. 2008
My yam-hating family devoured this dish. If you have both sweet potatoes and yams in the store, go for the darker ones, the yams, if you want a sweeter result. Regular sweet potatoes would be nice, too. The photo in the magazine showed yams. I had a colby jack mix that worked well, but next time I might try an extra sharp cheddar for a little tang. When I baked the yams, their sugar ran from the pierced holes and blackened on the oven floor, making a smoky mess. Next time I'll lay some aluminum foil on the rack below the potatoes. Oh, and my family said more bacon wouldn't be a bad thing.
Dellaina - For Thanksgiving I skipped the "stuff the potato skins" part and put the mixture in a casserole dish. Just as yummy!