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Crispy Sweet Potato Skins with Pickle Filling

Crispy Sweet Potato Skins with Pickle Filling

These Crispy Sweet Potato Skins with Pickle Filling are the ultimate blend of sweet, tangy, and crunchy! Loaded with creamy mashed sweet potato, diced pickles, and a hint of spice, these bites make a fun and flavorful appetizer or side dish. Perfect for game days, holiday platters, or snack nights — they’re golden, crispy, and irresistibly zesty!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 Servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • For the Potato Skins
  • 3 medium sweet potatoes
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • For the Pickle Filling
  • ¼ cup diced dill pickles
  • 2 tbsp pickle juice
  • ¼ cup sour cream or Greek yogurt
  • 1 tbsp mayonnaise
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tbsp chopped green onions or chives
  • Optional Garnish
  • Extra pickle slices
  • Sprinkle of paprika or fresh herbs

Equipment

  • Baking sheet
  • Fork or potato masher
  • Mixing bowl
  • Spoon
  • Oven or air fryer

Method
 

  1. Bake the Sweet Potatoes
  2. Preheat oven to 400°F (200°C). Scrub the sweet potatoes and bake them for 30–35 minutes, or until tender.
  3. Scoop & Crisp
  4. Once cool enough to handle, cut each potato in half and scoop out most of the flesh, leaving a thin layer inside. Brush skins with olive oil, season with salt and pepper, and bake again for 10 minutes until crisp.
  5. Make the Pickle Filling
  6. In a bowl, mix sour cream, mayonnaise, pickle juice, diced pickles, garlic powder, smoked paprika, and green onions. Stir until creamy and tangy.
  7. Assemble & Serve
  8. Spoon the pickle filling into the crispy potato skins. Garnish with extra pickles and a dash of paprika. Serve warm or chilled!

Notes

Use baby sweet potatoes for perfect bite-sized appetizers.
Try spicy pickles or jalapeño slices for a kick!
These can be air-fried at 375°F (190°C) for about 8–10 minutes instead of baking.
Make ahead: bake the skins early, then fill before serving.