APPLE BACON STUFFED SWEET POTATOES
Steps:
- Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.
- While potatoes are baking, heat a large skillet over medium heat. Add bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Add apples to the skillet with nutmeg and sage, tossing to coat, then cook until soft and somewhat caramelized. Toss bacon back into the skillet and set aside until ready to stuff.
- Once sweet potatoes are somewhat cool, cut a slit down the middle and gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato flesh to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Spoon the apple bacon mixture evenly on top and serve!
APPLE & PECAN STUFFED SWEET POTATOES
We first made this side dish for a beef cook-off my sister-in-law entered-our beef didn't win, but we won best sides! -Jennifer Kuehn, Avon, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Scrub potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan. Bake at 400° for 45-60 minutes or until tender. , When cool enough to handle, cut off a thin slice from the top of each potato; discard. Scoop out pulp, leaving 1/4-in. thick shells; transfer to a large bowl. Mash pulp with butter, adding brown sugar and orange zest. Fold in apple and pecans., Spoon into potato shells. Return to baking pan. Bake 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 408 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 143mg sodium, Carbohydrate 59g carbohydrate (30g sugars, Fiber 7g fiber), Protein 4g protein.
APPLES, POTATOES, AND BACON
Steps:
- Put a pan of water on to boil. Scrub the potatoes and cut them into large pieces, drop them into the boiling water and cook for ten minutes, then drain. Roughly crush the juniper berries. Cut the apples into quarters and remove the cores.
- Warm the butter in a shallow pan with the olive oil, then add the crushed juniper berries, apples and drained potatoes. Keep the heat low to moderate and the pan partially covered with a lid. Baste from time to time. As the apples and potatoes edge towards tenderness, add the back bacon to the pan and let it cook in the appley butter. Season with salt, coarsely ground black pepper and half the chopped parsley.
- When the potatoes are golden and the apples soft, remove everything from the pan on to warm plates. Tip away any fat, but not any delicious crusty bits stuck to the pan, then spoon in the crème fraîche and mustard. Bring to the boil, stirring constantly, then spoon over the bacon and apples.
APPLE BACON STUFFED SWEET POTATOES RECIPE - (4.6/5)
Provided by á-11624
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle. While potatoes are baking, heat a large skillet over medium heat. Add bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Add apples to the skillet with nutmeg and sage, tossing to coat, then cook until soft and somewhat caramelized. Toss bacon back into the skillet and set aside until ready to stuff. Once sweet potatoes are somewhat cool, cut a slit down the middle and gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato flesh to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Spoon the apple bacon mixture evenly on top and serve!
BACON 'N' CHEESE STUFFED POTATOES
Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. -Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.
Nutrition Facts :
SWEET POTATO, BACON AND APPLE HASH
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste. Toss to coat and arrange them on a baking sheet. Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes. Remove from the oven and reserve.
- Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 7 to 8 minutes.
- Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.
- Fantastico!
IRISH POTATOES WITH BACON APPLES & ONIONS
This recipe has been changed from its original version. I added my own twist on it. I added the onions , yukon Gold potatoes, and spices to this dish. The combination of salty, sweet and savory together is awesome. The Original version came from The flavors of Ireland cookbook. I felt it needed some jazzing up. There is...
Provided by Nor Mac
Categories Casseroles
Time 55m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 425°. Place bacon on lined sheet pan. Place the bacon in the oven to cook.
- 2. While the bacon is cooking. Wash and diced potatoes into 1 to 2 inch chunks. I left the skins on. Peel and core the apples. Cut and dice them into one to two inch chunks as well. Place potatoes in a large pot with water and boil. Boil until they are halfway cooked through.
- 3. Add the apples to the water with the potatoes. Cook until potatoes are tender. Drain and set aside.
- 4. Remove bacon from oven drain on paper towel. Fry the onion in 1-2 tablespoons of butter until it is caramelized. Remove from pan and set aside.
- 5. Melt 5 tablespoons of butter in pan. Be careful not to brown it. Toss the potatoes and apples with the butter coating well. Salt and pepper the potatoes to your liking. Toss with the parsley and Thyme. Add in the onion and combine all together.
- 6. Pour into the large casserole dish. Top with crumbled bacon. Bake at 400° for about 20 to 30 minutes, or until top is lightly browned. Serve!
TWICE-BAKED SWEET POTATOES WITH BACON
This side always takes my guests by surprise because of the smoky, creamy flavor. No doubt you'll get major kudos when you place these potatoes on your table. —Cynthia Boberskyj Rochester, NY
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Scrub sweet potatoes; pierce each several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, 1 to 1-1/4 hours. Cool slightly., Cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving thin shells. In a large bowl, mash pulp with butter, salt and pepper; stir in cheese and bacon. Spoon into potato shells., Return to pan. Bake until heated through, 15-20 minutes.
Nutrition Facts : Calories 611 calories, Fat 24g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 683mg sodium, Carbohydrate 84g carbohydrate (34g sugars, Fiber 10g fiber), Protein 17g protein.
APPLE-STUFFED SWEET POTATOES
I haven't tried this yet, but with the holidays just around the corner, I thought this might make a tasty addition, with a difference.
Provided by Kayne
Categories Yam/Sweet Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and prick sweet potatoes. Microwave on high for about 15 minutes. More if needed, they need to be cooked through.
- Let cool sweet potatoes cool.
- Preheat oven to 350°F.
- Cut a thin slice, about 1/2 inch from the top of each potato.
- Carefully scoop out meat, being sure not to puncture or tear potato skin.
- Combine potato meat, butter, brown sugar, apple, cinnamon, ginger, pepper, salt and lemon juice, mix well.
- Carefully spoon mixture into shells, top each potato with 1/2 of the pecans.
- Place potatoes in baking dish. Bake for about 25 minutes; stuffing must be hot and tender. Top with remaining pecans.
Nutrition Facts : Calories 422.3, Fat 25.5, SaturatedFat 5.4, Cholesterol 15.3, Sodium 409.1, Carbohydrate 48.6, Fiber 7.7, Sugar 23.1, Protein 4.8
AIR-FRYER STUFFED SWEET POTATOES
These stuffed sweet potatoes are the perfect holiday side dish. Try preparing them ahead of time in the morning and then bake just before serving. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat air fryer to 400°. Brush potatoes with oil. Place on ungreased tray in air-fryer basket. Cook until potatoes are tender, 30-40 minutes; cool slightly. , Cut potatoes in half lengthwise. Scoop out pulp, leaving a ¼-inch thick shell. In a large bowl, mash the potato pulp; stir in spinach, ¾ cup cheese, bacon, onion, pecans, cranberries, butter, salt and pepper. Spoon into potato shells, mounding slightly. , Reduce heat to 360º. Place potato halves, cut side up, in air-fryer basket. Cook 10 minutes. Sprinkle with remaining ¼ cup cheese; cook until cheese is melted, 1-2 minutes.
Nutrition Facts : Calories 376 calories, Fat 25g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 489mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 5g fiber), Protein 12g protein.
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