Yum, yum, yum! You are going to love these twice baked sweet potatoes. The perfect hearty side dish for practically any main. Warm sweet potatoes with sauteed shallots, cheddar and bacon is truly the perfect combo. And, the ultimate healthy comfort food. The boys get so excited when I make them and they always ask for seconds. Feel free to add or omit any of the topping, they are honestly delicious any which way!
Twice Baked Sweet Potatoes
Serves: 6
Ingredients
- 3 medium (or 6 small) sweet potatoes scrubbed
- 4 tablespoons unsalted butter, room temperature
- 1 shallot, minced
- 1 cup grated cheddar cheese
- 5 pieces cooked bacon, crumbled into bits
- 1 egg
- 1 teaspoon salt
- fresh ground pepper
Instructions
- Pre-heat oven to 400 degrees.
- Line a baking sheet with foil.
- Place the potatoes on the sheet and cut a few slits in each potato.
- Bake the potatoes until soft, about 50 minutes, and remove from oven and let cool for about 10 minutes.
- Meanwhile, heat 1 tablespoon of the butter in a small skillet over medium heat. Add the shallots and cook until soft, about 5 minutes.
- Lightly scramble the egg in a medium bowl. Add cheese, cooled shallot, bacon bits, salt and pepper
- Cut the potatoes in half lengthwise and gently scrape out the warm potato and add to the egg mixture. Repeat with all the potatoes and add the remaining butter to the mixture. Using a fork, mash potatoes and mix well until incorporated.
- Spoon the mixture into the sweet potato shells and bake for 30-20 minutes, until lightly browned.
- Serve immediately.
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