Loaded Twice-Baked Sweet Potatoes Tasty Recipes

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Loaded Twice-Baked Sweet Potatoes

"They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve."

Ingredients :

• 4 orange-fleshed sweet potatoes
• 1/2 tablespoon olive oil
• 1 (8 ounce) package bacon, diced
• 1/3 cup sliced green onions
• 1/4 cup diced jalapeno peppers
• salt to taste
• freshly ground black pepper to taste
• cayenne pepper to taste
• 1/2 cup shredded sharp white Cheddar cheese
• 2 tablespoons creme fraiche
• 2 teaspoons fresh lime juice
• 2 tablespoons shredded sharp white Cheddar cheese, or to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H15M

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
• Bake in the preheated oven until completely tender, about 35 minutes.
• Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
• Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
• Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
• Bake until heated through and tops have started to brown, 20 to 25 minutes.

Notes :

• Pick sweet potatoes that are about equal in girth, not necessarily length.
• Substitute sour cream or regular heavy cream for the creme fraiche if needed.

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