Twice-Baked Sweet Potatoes

“These savory stuffed sweet potatoes are a real treat. You could make these with real bacon instead of the Canadian bacon, and with a regular baking potato but we really love the sweet potatoes best. An extremely satisfying lunch or side dish, and not just for Thanksgiving! Adapted from Health.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Poke several holes in each sweet potato with a knife or fork. Wrap each sweet potato in a paper towel and place in the microwave. Cook on high until the potatoes are soft in the middle. (Some microwaves have a potato setting.) For a medium sized potato it will take about 10 minutes. You can cook them in the oven but it takes much longer.
  2. Preheat oven to 400°F.
  3. Remove the potatoes from the microwave. Once they are cool enough to handle, cut in half, and scoop out the centers into a small bowl. Combine the sweet potato flesh with the sour cream, Canadian bacon, Cheddar cheese, and chives. Season to taste with salt and pepper. Mash together with a fork or spoon. Stuff the potatoes with the mixture. Sprinkle with a little more shredded cheese.
  4. Place stuffed potatoes on a foil lined baking sheet, sprayed with cooking spray. Bake in the preheated oven for about 10 minutes, until the cheese has melted and the skin has started to crisp. Remove from the oven, top with a dollop of sour cream and sprinkle with more chives (both optional). Serve immediately.
  5. Serves 2.

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