Loaded Twice-Baked Sweet Potatoes

These tender twice-baked sweet potatoes are loaded with bacon, cheese, and green onions for a delicious sweet and savory holiday side from Chef John.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 464 Calories

Ingredients

• salt to taste
• 2 tablespoons creme fraiche
• cayenne pepper to taste
• freshly ground black pepper to taste
• 1 (8 ounce) package bacon, diced
• 2 teaspoons fresh lime juice
• 4 orange-fleshed sweet potatoes
• 2 tablespoons shredded sharp white Cheddar cheese, or to taste
• 0.5 tablespoon olive oil
• 0.33333334326744 cup sliced green onions
• 0.5 cup shredded sharp white Cheddar cheese
• 0.25 cup diced jalapeno peppers

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.

Step 3

Bake in the preheated oven until completely tender, about 35 minutes.

Step 4

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.

Step 5

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.

Step 6

Bake until heated through and tops have started to brown, 20 to 25 minutes.

Step 7

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 jalapeño; cook and stir for 1 minute. Remove from heat and set aside.