Twice Baked Sweet Potatoes

• 4 large sweet potatoes
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled cooked bacon (optional)
• 2 green onions, finely chopped
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 Prick sweet potatoes with a fork and bake for 45-50 minutes, or until tender.
3. 3 Slice open each potato lengthwise and scoop out flesh into a bowl, leaving a thin layer inside the skins.
4. 4 Mash the sweet potato flesh with sour cream, 1/4 cup cheese, bacon if using, and green onions.
5. 5 Season with salt and pepper.
6. 6 Fill the potato skins with the mixture and top with remaining cheese.
7. 7 Bake for another 10-15 minutes, or until cheese is bubbly and golden.
8. 8 Serve hot.

Equipment

• Baking sheet
• Baking dish or oven-safe skillet

Variations

• Add crumbled goat cheese for a tangy twist.
• Stir in some sautéed mushrooms for extra heartiness.

Substitutions

• If bacon isn't your thing, try crispy cooked pancetta or turkey bacon.
• Substitute cheddar with Monterey Jack or mozzarella cheese.

Pairings

• Perfect alongside a hearty autumn soup.
• Great with a side of roasted Brussels sprouts.

Nutrition

Tips

• For a vegan option, swap sour cream with vegan yogurt and use vegan cheese.
• Topping with a sprinkle of paprika adds a pop of color and flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with roasted vegetables or a side of sautéed greens.

FAQ