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LOADED TWICE-BAKED SWEET POTATOES

Loaded Twice-Baked Sweet Potatoes

These deliciously loaded sweet potatoes are perfect for any occasion. Packed with flavor, they make a great side dish or a meal on their own.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 stuffed sweet potatoes
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potatoes
  • 4 g orange-fleshed sweet potatoes scrubbed
  • 7.5 ml olive oil
  • 227 g bacon diced
  • 80 g sliced green onions
  • 40 g diced jalapeño peppers
  • tsp Salt, freshly ground black pepper and cayenne to taste
  • 120 g shredded sharp white Cheddar divided
  • 30 g crème fraîche or sour cream
  • 10 ml fresh lime juice
  • g extra sliced green onions for garnish

Equipment

  • Baking Sheet

Method
 

  1. Heat oven to 400°F (200°C). Pierce potatoes, coat with oil and space on a baking sheet. Roast until completely tender, approximately 35 minutes; allow longer if needed for their size.
  2. Meanwhile, cook bacon over medium heat, stirring, until beginning to crisp, about 4–5 minutes. Add green onions and jalapeño; cook 1 minute more. Remove from heat.
  3. Cool potatoes enough to handle. Remove each top third lengthwise. Scoop flesh from tops and bottoms, retaining at least 1/4 inch inside each bottom shell.
  4. Mash flesh with seasonings, 1/2 cup Cheddar, crème fraîche and lime juice. Fold in the bacon mixture.
  5. Refill the four bottom shells. Scatter the extra Cheddar over them. Bake at 400°F for 20–25 minutes, until hot throughout and lightly browned. Garnish with optional green onions.

Notes

These sweet potatoes are versatile and can be served as a main dish or a hearty side. For a vegetarian version, omit the bacon and add extra vegetables or beans.