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1. Preheat your oven to 400°F (200°C).
2. Wash the sweet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel.
3. Using a fork, poke several holes in each sweet potato to allow steam to escape while they bake.
4. Rub each sweet potato with olive oil, ensuring they are evenly coated.
5. Sprinkle salt and black pepper over the sweet potatoes.
6. Place the sweet potatoes directly on the oven rack or on a baking sheet lined with parchment paper.
7. Bake for 45-60 minutes, or until tender and easily pierced with a fork.
8. Remove from the oven and let cool for 10-15 minutes.
9. Scoop out the flesh of each sweet potato into a medium mixing bowl, leaving about 1/4 inch of flesh attached to the skin.
10. Add Greek yogurt (or sour cream), garlic powder, smoked paprika, and cayenne pepper (if using) to the bowl.
11. Mash the sweet potato flesh and mix until smooth and creamy. Adjust seasoning with salt and pepper.
12. Fold in shredded cheddar cheese, chopped green onions, and crumbled bacon (if using).
13. Preheat your oven to 375°F (190°C) if turned off after baking the sweet potatoes.
14. Spoon the filling back into the hollowed-out skins, mounding it slightly above the edges.
15. Sprinkle extra shredded cheddar cheese on top of each filled sweet potato.
16. Place on a baking sheet lined with parchment paper or aluminum foil.
17. Bake for an additional 15-20 minutes, or until the tops are golden and the cheese is melted.
18. Let cool for a few minutes before serving.
19. Garnish with fresh parsley or cilantro.
20. Serve warm as a side dish or main course. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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