Twice Baked Sweet Potatoes
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Quantity: 16 stuffed skins
Complexity: easily
Quantity: 16 stuffed skins
Baked sweet potatoes are an interesting alternative to baked potatoes when you're looking for new flavor combinations. Their natural sweetness is perfectly balanced by savory chili powder and bits of fried bacon. The first time, the sweet potatoes are baked whole, creating a firm, crispy skin. Then, scoop out the flesh, mix it with the remaining ingredients, including grated cheese and green onions, and return it to the skins. Bake the sweet potatoes a second time to warm through the filling, and then serve. You can also stuff the skins with the filling ahead of time, refrigerate them, and bake just before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 sweet potatoes
- 3 tbsp. l. rapeseed oil (canola)
- 110 g butter
- 1 cup chopped fried bacon
- 1 cup sour cream
- 2 cups of grated cheese
- 2 tsp chili powder
- 3 green onions, thinly sliced
We recommend
Recipes with similar ingredients: sweet potato, cheese, sour cream, green onions, chili seasoning, bacon
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
Place the sweet potatoes on a baking sheet and rub them with vegetable oil. Bake until tender, about 1 hour. Let them cool enough to handle. - Cut the butter into pieces and place in a large bowl. Add the bacon and sour cream.
- Cut each sweet potato in half lengthwise and scrape the flesh into a bowl, being careful not to damage the skin. Leave a thin layer of sweet potatoes in their skins. Place the empty skins on a baking sheet.
- Mash the sweet potato with butter, bacon, and sour cream. Add cheese, chili powder, green onions, a little salt and black pepper, and mash until smooth. Spoon the filling into the sweet potato skins.
- If baking immediately, reduce oven temperature to 175°C (350°F) and bake until cheese is melted and top of filling is golden brown, about 15 minutes.
- If cooking later, cover the stuffed sweet potato skins with plastic wrap and refrigerate. Bake at 350°F (175°C) until the cheese is melted and the filling is golden brown, 15-20 minutes.
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