Preheat oven to 450 degrees.

Scrub sweet potato skins to clean and pat dry.

Poke holes into the sweet potatoes and place them on a foil-lined {and greased} baking sheet. Bake until sweet potatoes are tender, about 45 minutes.

While the sweet potatoes are baking, cook slices of bacon in a skillet over medium-low heat until crispy, about 10-15 minutes. Drain bacon on a paper towel, then crumble.

Remove sweet potatoes from oven and cool until you can handle them in your hands. Cut them in half, lengthwise and scoop out most the flesh into a bowl, leaving about ¼ inch of flesh in the skin.

Brush the sweet potato skins with oil, then sprinkle with salt and pepper. Place them back on the baking sheet skin side down and bake for 10 minutes to get them a little crispy. Remove from oven and allow to cool enough to handle as before.

Mash the sweet potato flesh with a fork until smooth and mix in the cream. Add filling to skins, then top with bacon and cheese. Broil the skins until cheese has melted, about 3 minutes.

Top with bacon and sour cream. Serve warm.