I looooove baked potatoes. As a teenager, I would go to that fast food potato joint in the mall food court and order a bacon, cheese and broccoli potato that probably had 5,000 calories in it, and I would eat the entire thing. Potato skins? A bar food staple during my college career. And I've craved the starchy crop during every, single pregnancy. So when I saw this recipe for Loaded Sweet Potato Skins - a slightly healthier version of one of my favorite foods - I was so excited to try it! The recipe promised it would yield a crispy skin, which I was skeptical of, but it delivered! So many exclamation marks! By baking the potato, removing the insides and then re-baking the skins (that are drizzled in olive oil), you are left with a crispy shell just begging to be stuffed. I topped mine with a dollop of greek yogurt, crumbly bacon and chopped chives. Going to make these all winter long, people, oh yes I will. And what a perfect appetizer for Turkey Day! More exclamations!