Preheat oven to 350˚F. Bake sweet potatoes until fork tender, 45 minutes to an hour. Let rest 30 minutes.
Cut potatoes in half lengthwise and scoop out innards leaving skin intact and ¼” layer of pulp. Reserve skins.
Cook bacon until crispy and drain on paper towels, reserving some bacon fat to cook green onions. Chop and set aside.
Chop green onions and reserve some for garnish. Cook green onions in bacon fat until softened.
Add bacon (reserving some for garnish) and green onions to potato pulp pulled from baked sweet potatoes. Mash. Add Stubb’s Smokey Mesquite Bar-B-Q sauce. Start with 1/3 cup and add to taste.
Scoop sweet potato mixture back into 8 of the reserved skins. Top with Parmesan Cheese.
Bake for 15-30 minutes, until fully heated and cheese is melted. Garnish with green onion and bacon.