We love sweet potatoes but were getting sick of the old boring potato. We decided to jazz things up by twice baking our potato. We chose to fill it up with turkey bacon, chives, and cheese. We ate the potatoes as a meal but they could also be used as a side or an appetizer! Hope you enjoy them as much as we did!
What you’ll need:
4 medium sweet potatoes, rinsed and scrubbed
6 slices cooked bacon (we used turkey bacon)
¼ cup sour cream (optional)
2 tablespoons chopped fresh chives
½ cup shredded Monterey Jack cheese
What to do:
- Heat oven to 400 degrees F. Line a baking sheet with foil. Poke sweet potatoes all over with a fork, then place on prepared baking sheet. Bake sweet potatoes 1 hour until soft and baked through. Set aside until cool enough to handle.
- Cut cooled sweet potatoes in half lengthwise, then use a spoon to scoop out pulp, leaving a ¼-inch wall. 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 shells. Sprinkle tops with shredded cheese. Bake at 400 degrees F 5 to 10 minutes until cheese is melted. Top with remaining 2 slices bacon, crumbled, and remaining 1 tablespoon chopped chives.