Cheddar cheese, scallions and bacon flavor these “twice-baked” sweet potatoes. Quick and easy to make, this loaded sweet potato recipe is perfect for the holidays or a weeknight meal.
Ingredients
- 2 medium sweet potatoes
- ½ cup shredded Cheddar cheese
- 3 Eschalots, chopped
- 2 slices cooked bacon, chopped, divided
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 4 tablespoons sour cream or yoghurt
- Preheat oven to 200°C.
- Prick 2 sweet potatoes all over with a fork. Place on a microwave-safe plate and microwave on High until tender, flipping potatoes halfway, about 12 minutes. Alternatively, you can roast or boil them for 30 minutes. When cool enough to handle, slice the potatoes in half lengthwise. Spoon the flesh into a medium bowl. Stir in 1/2 cup cheese, all but 1 tablespoon of the eschalots, half of the chopped bacon, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place the potato shells on a rimmed baking sheet. Divide the mixture between the shells. Bake until the cheese is melted and the filling is hot, 12 to 15 minutes. Remove from the oven and top each half with 1 tablespoon sour cream. Sprinkle with the remaining 1 tablespoon scallions and the remaining bacon.
