I love sweet potatoes, but I’m not gonna lie, they can get a little boring. You can only slice, dice, bake and sauté them so many ways before they kind of seem like the same ‘ol same ‘ol. I don’t know how it never occurred to me that I could make a twice baked version, but I’m glad I finally found this recipe because it has been missing from my life!!
I made this even simpler by cooking the potatoes in my instant pot, which saves so much time and works like a charm! The skins were pretty soft coming out of the pressure cooker so I threw them in the oven for a few minutes while it was preheating so I could handle them without ruining the skins. These were beyond easy and so delicious, they are making it into the regular rotation for sure!
Twice Baked Sweet Potatoes (Print Me)
Ingredients:
4 medium sweet potatoes, rinsed and scrubbed
6 slices cooked bacon
¼ cup sour cream
2 tablespoons chopped fresh chives
½ cup shredded Monterey Jack cheese
Directions:
Start by cleaning sweet potatoes and poking with a fork all over. Cook sweet potatoes in oven preheated to 400º F on a baking sheet with foil for approximately 1 hour or until soft and baked through. Alternatively cook in instant port for ~18 minutes with a 15 minute natural release. Set aside until cool enough to handle.
Cut cooled sweet potatoes in half lengthwise, use a spoon to scoop out potato pulp, leaving about a ¼-inch wall around the skin. Transfer pulp to a large bowl and return sweet potato shells to baking sheet. Crumble 4 slices cooked bacon and add to bowl. Add sour cream and 1 tablespoon chopped chives. Stir to combine.
Spoon filling into potato shells and sprinkle tops with shredded cheese. Bake at 400º F for 5 to 10 minutes until cheese is melted. Top with remaining bacon, chives and additional sour cream if desired.
Source: Girl Versus Dough
