Creamy twice baked sweet potato stuffed with jalapeños, green onions, garlic, bacon and cheese. Main or a side dish, the combination of sweet and savoury will knock your tastebuds’ socks off. And all action happens inside the potatoes, right in the baking dish. No need to cut the tops off, scooping out the flesh and making a stuffing. Super easy, you will see.
I love sweet potatoes for their affordability and health factors, not to mention the sweetness. Frankly, I do not have many recipes using them. Quite often I don’t know what to do with them and end up using in a soup. Then tell my kids they are carrots. So, if you have some good ideas please share!!!
I was talking to my mom the other day and she was asking me what to do with tofu and sweet potatoes. She is trying to eat healthier but doesn’t have many ideas how.
Inspired by our ideas, I picked up a bag of organic sweet potatoes. The other day I went to a small local organic store and picked up a package of organic and nitrates free bacon for kids’ weekend breakfast as a treat. And another day, I was watching triple D’s and they were making a similar sweet potato. Although my twice baked sweet potato is not even nearly the same in terms of heart, liver and kidney killer but I loved the idea! And I know you love my English. Anyways, moving on…
I decided it would be a good idea to skip the step of removing the flesh and mixing the stuffing in a bowl. Instead do everything inside the potato and keep the foil to catch all those yummy drippings. And when serving, scoop extra Greek yogurt and salsa right in the foil pouch. That way it’s all there. Kind of like a hot mess.:)
Me and Alex loved this dish! Kids are not huge sweet potato fans but they ate it and kind of liked it. I also reduced the amount of jalapeños for their portions. That’s another great thing of individual serving recipes as they are customizable. Also don’t worry if you don’t have or prefer not to add bacon. It’s not very prominent and can be skipped. The star of this dish is jalapeños and cheese!:)
- 6 medium sweet potatoes (6 oz each), washed & pat dried
- 3/4 tsp salt + more for baking potatoes
- 2 slices of organic and nitrate-free bacon, diced (optional & skip for vegetarian version)
- 2 jalapeños, seeds removed & diced
- 3 large garlic cloves, crushed
- 3/4 cup any cheese, shredded (I used white cheddar)
- 1/3 cup plain Greek yogurt, non-fat
- 1/2 cup green onions, chopped
- Cooking spray (I use Misto)
- Salsa and Greek yogurt, for garnish (optional)
- Preheat oven to 375 degrees F. Sprinkle each sweet potato with some salt and wrap tightly in foil. Place in a baking dish sprayed with cooking spray and bake for 1 hour. For a crispy skin potato bake without the foil for about 20 minutes longer. I can't wait that long.:)
- In the meanwhile, cook bacon in a small skillet on low - medium heat until crispy. Set aside. Get other ingredients ready.
- Remove potatoes from the oven and let cool for about 10 minutes or until safe to handle. Unwrap the foil, leave potatoes in foil inside the baking dish, cutting off extra foil. Cut each potato on top lengthwise almost to the bottom but not.:) Pull a little bit apart to create an opening and mash (fluff) the flesh with a fork.
- Preheat oven to 425 degrees F. To each potato, add 1/8 tsp salt, 2 - 3 tsp jalapeños (for kid friendly I recommend 1 tsp), 1/6 of garlic, 1 tbsp cheese, 1 tbsp Greek yogurt, 1 tbsp green onions and a bit of bacon. Carefully mix everything with a fork and top with 1 tbsp of cheese. Bake for 15 minutes and then broil on High until cheese is golden brown. Top with more bacon and green onions. Serve hot.
Servings Per Recipe: 6
Amount Per Serving = 1 potato:
Total Fat: 5.7 g
Cholesterol: 17.2 mg
Sodium: 587.7 mg
Total Carbs: 34.9 g
Sugars: 11 g
Dietary Fiber: 5.9 g
Protein: 8.8 g
WW Points+: 6