Buffalo Bacon Loaded Sweet Potato Skins with Blue Cheese Sauce

For the blue cheese sauce:
Place blue cheese, sour cream and mayonnaise in a bowl and mix with an immersion blender. Add lemon juice to taste and then add milk to reach desired consistency. Add salt and pepper to taste. Place in the fridge until the rest of the dish is done, at least 30 minutes.

For the potato skins:
Preheat oven for 175ºC (350ºF).

Clean the sweet potatoes thoroughly and, using a fork, make small wholes all over. Place on an oven tray and bake in the middle of the oven for 1 hour to 1 hour and 15 minutes, until fork tender. Take them out and let rest for 5–10 minutes until cool enough to handle.

While sweet potatoes are cooling, increase oven temperature to 225ºC (440ºF) and make the Buffalo sauce by melting butter and mixing in the hot sauce.

When cooled, cut sweet potatoes in half and scrape most of the sweet potato out of the peel. Leave a layer about 0.5 cm or 0.2 inch thick. Set scraped out sweet potato aside.

Brush the inside of the sweet potato skins lightly with the Buffalo sauce. Place in the oven and bake for 10 minutes.

While sweet potato skins are baking, fry bacon. When done, place on a kitchen towel to remove some of the fat.

Bring out the sweet potato you removed from the skins and chop it roughly. Mix it into the Buffalo sauce together with the bacon.

Bring out the sweet potato skins and fill them up with the bacon, sweet potato and Buffalo sauce mixture. Top with shredded cheese and place back in the oven for 10 minutes or until cheese is melted and golden.

When the sweet potato skins are finished, bring them out and top with blue cheese dressing. Serve immediately.