Preheat oven to 200°C / 400°F (180°C fan forced).

Bake - Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).

Scoop - Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.

Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.

Stuff - Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.

Crunchy topping - Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes

Rest for 5 minutes then serve!

Prepare these while the potatoes are baking.

Browned butter - Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.

Toast pecans - Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.

Crispy bacon - Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.

Golden panko - Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.