Twice-Baked Sweet Potatoes with Bacon

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This recipe is great as a side dish. The twice-baked potato gets upgraded to sweet potatoes. Their orange, mildly sweet texture goes perfect with bacon, green onions, and Monterey Jack cheese.

Twice-Baked Sweet Potatoes with Bacon
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Twice-Baked Sweet Potatoes with Bacon
Votes: 0
Rating: 0
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Print Recipe
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 350Β°F (175℃). Lightly coat the sweet potatoes with olive oil and sprinkle with salt.
  2. Bake until soft. Test with a fork after 1 hour; bake an additional 15 minutes if needed. Remove sweet potatoes from the oven, slice in half lengthwise and let cool for about 10 minutes. Turn the oven up to 425Β°F(220℃).
  3. Scoop about 2 tablespoons out of each sweet potato half and place in a large mixing bowl. Arrange the sweet potato halves on a baking sheet.
  4. Add the cream, half the bacon, the jalapeΓ±o (if using), the cheese, and half the green onion to the bowl with the sweet potato pulp. Mix well. Fill the potato halves with the cream and bacon mixture and sprinkle with the remaining green onions. Bake until brown and bubbly, about 15 minutes. Sprinkle with the reserved bacon and serve.
Recipe Notes

by Chris Rochelle

Nutrition Facts
Twice-Baked Sweet Potatoes with Bacon
Amount Per Serving
Calories 427 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 16g 80%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 8g
Cholesterol 93mg 31%
Sodium 509mg 21%
Potassium 531mg 15%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Sugars 6g
Protein 16g 32%
Vitamin A 379%
Vitamin C 20%
Calcium 48%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
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