Preheat your oven to 400 degrees. Wash the potatoes and dry them. Prick them all over with a fork, then rub them lightly all over with olive oil. Place the sweet potatoes on a baking sheet and bake for 1 hour. When done, carefully cut them in half LENGTHWISE and let them cool.
While the potatoes are cooling, cook the diced bacon in a skillet over medium heat. When the bacon is browned well, stir in the onion and cook for another 5 minutes until the onions are tender. Set aside.
Next, using a small spoon, carefully scoop out the insides of the sweet potatoes, leaving 1/4 inch of flesh inside to create a “bowl”.
Then, in a large bowl using a potato masher, mash together the sweet potato pulp with softened cream cheese, sour cream, salt, and pepper. Fold in the bacon mixture and half of the cheddar cheese until combined.
Evenly spoon the mashed sweet potato mixture into the prepared shells. Sprinkle the remaining cheddar over the top.
Finally, return the sweet potatoes to the oven and bake for 20 minutes.