Twice baked sweet potatoes is a delicious take on twice baked russets, only they have that sweet potato taste that is perfect for fall weather. They could be used for a great side dish to a meal, or you could bake a batch to share as an appetizer for a tail-gating party!
We had the sweet potatoes tonight with grilled pork chops and grilled fresh pineapple. It was a nice combination. While we were eating, Mary Jo commented that she had never eaten sweet potato skins. I thought for a while and I’d never eaten the skins either. What is good about these is the way they are prepared and baked to make a crispy skin. The skin is actually quite delicate and adds to the overall flavor of the potatoes. Try this the next time you are thinking baked potatoes.
The ingredients I used are simple and could be adjusted to you own taste.
2 small to medium sweet potatoes, 4-5 inches long
1/4 cup whole milk, half and half or heavy cream
4 slices bacon, diced into small pieces
1/2 cup grated cheese, (mozzarella, cheddar, jack cheese)
1/4 cup green onion or chives chopped
1/2 tsp salt
1/2 tsp black pepper
(Approximately 290 calories per each potato half).
Preheat oven to 400 degrees and place potatoes on a foil lined oven safe sheet. Use a fork to punch holes in potatoes. I did six stabs per potato. Bake for 45 to 55 minutes until the potatoes are soft. Remove from the oven and let cool for 15 or 20 minutes. In the meantime, cook the bacon bits until crispy. Use a slotted spoon to remove bacon from the oil. Place on paper towels, then save the bacon grease along with all the other bacon grease you’ve been storing in the frig! (Got to remember that it’s there).Grate the cheese. I used sharp cheddar and mozzarella but you could use any good melting cheese. Chop the green onion or chives. Once the potatoes are cool enough, cut in half and using a spoon, hollow out the potato leaving about 1/8 inch of flesh in the skins.
Place the potato skins on the foil and brush both sides with olive oil. Place back into the oven, this time on 375 degrees and bake the skins to make them crisper for about 15 minutes. Mash the potato flesh and add the milk, salt and pepper. I used a hand mixer.
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