Twice Baked Sweet Potatoes Recipe
Twice Baked Sweet Potatoes are creamy, cheesy, and savory with bacon and paprika—an easy, crowd-pleasing side dish perfect for holidays or cozy dinners.
Servings: 4 servings
Calories: 348kcal
Equipment
- Potato Masher or food processor or hand mixer for creamier consistency
Ingredients
- 4 medium sweet potatoes rinsed and scrubbed
- 8 slices bacon cooked and crumbled
- 3/4 cup shredded cheese gruyere, cheddar, gouda, mozzarella (I used gruyere and red cheddar)
- 5-6 green onions sliced
- 1 1/4 teaspoons paprika
- 1/2 sea salt or to taste
- 1/4 black pepper or to taste
- 1/4 cup sour cream
Instructions
- Preheat the oven to 400 degrees F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
- Rinse the sweet potatoes with water (I also use my homemade veggie spray) and scrub well. Dry with a paper towel or tea towel. Use a fork to poke small holes in the potatoes in several places.
- Rub the outsides of the sweet potatoes with a small amount of olive oil.
- Place sweet potatoes on the prepared sheet pan and bake for about 1 hour, until they’re soft. (Leave the oven on, as you’ll be putting the potatoes back into the oven after filling.)
- Allow baked potatoes to cool. Cut in half lengthwise, and then use a spoon to scoop out the insides, being careful to leave about a 1/4-inch of the flesh in the sweet potato shell. Leaving some sweet potato flesh will give you a sturdier base for filling. Place the sweet potato shells on the prepared baking sheet while you make the filling.
- Transfer the sweet potato flesh into a large bowl and mash potatoes with a potato masher or fork. Add most of the bacon, half of the cheese, most of the green onion slices, paprika, salt, pepper, and sour cream to the bowl. Stir well to combine.
- Spoon the filling into the potato shells, top with remaining cheese, and put back into the oven to bake for another 5-10 minutes, or until the cheese has melted.
- Remove from the oven and sprinkle the rest of the crumbled bacon and chopped green onions on top of the sweet potatoes.
Notes
Store the baked sweet potato in an airtight container in the fridge for up to 2 days.
Reheat leftovers in the oven at 400 degrees Fahrenheit for 10 minutes.
Nutrition
Serving: 1serving | Calories: 348kcal | Carbohydrates: 50g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 497mg | Potassium: 868mg | Fiber: 8g | Sugar: 11g | Vitamin A: 32752IU | Vitamin C: 8mg | Calcium: 208mg | Iron: 2mg
