Preheat your oven to 400°F (200°C).

Wash and dry the sweet potatoes thoroughly. Lightly rub each potato with olive oil. Place them on a baking sheet lined with parchment paper.

Bake the sweet potatoes for 45-60 minutes until they are easily pierced with a fork.

Allow the potatoes to cool for 10-15 minutes before handling.

Slice each potato in half lengthwise and scoop out most of the flesh into a mixing bowl.

Add softened butter, sour cream, milk, salt, pepper, cinnamon, and nutmeg to the sweet potato flesh. Mash until smooth and creamy.

Stir in shredded cheddar cheese, chopped green onions, and crumbled bacon (if using).

Spoon the filling back into the potato skins, mounding slightly.

Return the filled sweet potatoes to the oven and bake for an additional 15-20 minutes until browned on top.

Cool slightly on the baking sheet before serving.