Twice Baked Sweet Potatoes

By lorik

Sweet potatoes never tasted so good. All the fixin’s are stuffed inside these delicious spuds, so grab a fork and dive right in.

Ingredients

• BAKE:
• 4 sweet potatoes (10–12 oz. each), pierced with a fork
• 1 Tbsp. vegetable oil
• COOK:
• 6 strips thick-sliced bacon, diced
• BEAT:
• 1 1/4 cups shredded sharp Cheddar
• 1 cup sour cream
• 1/4 cup sliced scallions
• 2 Tbsp. unsalted butter
• Salt and black pepper to taste
• GARNISH:
• Sliced scallions

Preparation

Step 1

Preheat oven to 350°. Place a piece of foil on the middle oven rack. Rub potatoes with oil. Bake sweet potatoes on foil on rack until fork-tender, 1 hour. When cool enough to handle, slice off top third of potatoes lengthwise. Scoop flesh into a bowl, leaving 1/4-inch of flesh inside skin.

Cook bacon in a skillet until crisp; drain on a paper-towel-lined plate.
Reserve half the bacon for garnish. Beat potato flesh, half the bacon,
Cheddar, sour cream, 1/4 cup scallions, and butter with a hand mixer until smooth; season with salt and pepper. Transfer potato mixture to a piping bag fitted with a star tip and pipe filling into skins.

Bake sweet potatoes until filling is heated through, about 20 minutes.
Garnish sweet potatoes with scallions and reserved bacon.

Per serving: 703 cal; 39g total fat (21g sat); 107mg chol; 788mg sodium; 66g carb; 10g fiber;
22g protein