Loaded potato skins are great, but bigger ones can be a little much for an appetizer. These are bite-sized, easy to share, and oh by the way they’re crazy delicious.
Pre-heat the oven to 400° F. Clean the sweet potatoes but don’t peel them if you plan to eat these as finger food. The edges will get slippery and hard to hold on to.
Slice the potatoes about a quarter-inch thick.
Trim the bones out of the pork chop.
NOTE: Never had smoked pork chops? They taste almost like bacon. But because they’re much leaner, you can use them in place of bacon bits and the chips won’t get greasy and hard to handle.
Dice the pork chop, then mince very small.
Grease a baking sheet. You could use butter or olive oil, I used bacon fat.
Arrange the chips, and top each one with some of the minced pork.
Bake for 20-25 minutes, until the potatoes are soft and the pork is slightly browned.
Top each chip with a slice of cheddar cheese, then bake for another 5 minutes until the cheese is melted.
Season with salt and whatever else you like. I used Cajun seasoning.
Top with chopped green onion, and serve with sour cream.
And that’s it.