Buffalo Loaded Sweet Potato Skins

Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
Scrub your sweet potatoes and dry well, then coat each one with a thin layer of coconut oil using your hands. Sprinkle each one with a bit of salt all around and bake in the preheated oven 45-55 minutes until soft on the inside and crisp outside. While the potatoes bake, cook and crumble your bacon and prepare the other ingredients.
Once potatoes are done, allow them to sit until cool enough to handle, then cut each one in half all the way around lengthwise. Scoop out the inside of each potato into a bowl, leaving 1/4” layer inside of the skin.
Using a pastry brush, coat inside of each potato skin with ghee, bacon fat, or coconut oil (thin layer) and sprinkle with a bit of salt. Place face up on the same baking sheet and return to oven to bake 5 mins, then flip them (face down) and bake for another 5 minutes or until both sides are crisp.
Mash the sweet potatoes in the bowl with the ghee, dairy-free milk, mustard, hot sauce, nutritional yeast, onion, garlic, salt and pepper. Adjust any seasonings to taste, then stir in half of the crumbled bacon.
Spoon the mixture into the baked sweet potato skins and return to the oven for another 10 mins to heat through. Remove, then sprinkle on the rest of the bacon, fresh herbs or green onion, and additional hot sauce if desired. You can also serve with hot sauce and ranch on the side. Serve right away and enjoy! Makes 10 appetizer servings.

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