Twice Baked Sweet Potato Casserole With Bacon Recipes

TWICE BAKED MAPLE BACON SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a foil-lined baking pan. Bake until a paring knife inserted in the center pierces easily, about 1 hour. Cool slightly.
• Meanwhile, cook the bacon in a medium skillet over medium heat until crisp and brown, about 7 minutes. Transfer to a paper-towel lined plate to drain. Reserve 1 tablespoon of the bacon fat. Crumble bacon.
• Halve the sweet potatoes lengthwise. Carefully scoop most of the flesh out into a bowl, leaving enough flesh in the skin so that it holds its shape. Add the bacon, bacon fat, scallions, maple syrup and 1 cup of the cheese to the sweet potato flesh. Stir together and season with salt and pepper to taste. Refill the sweet potato shells and sprinkle with the remaining cheese.
• Place the sweet potatoes back in the oven until heated through and the cheese is melted, about 15 minutes. Top with the reserved scallions and dollops of sour cream.

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400. Grease a 9x13 inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato and carefully scoop out the flesh and transfer to a bowl. Discard skins.
• Mix 3/4 cup cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish and top with 3/4 cup cheddar cheese and crumbled bacon.
• Bake in a preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

TWICE BAKED SWEET POTATO CASSEROLE

Steps:

• 1. Preheat your oven to 350 degrees.
• 2. Scoop baked sweet potato meat out of skins into a bowl. Mash using a potato masher, or whip with an electric mixer.
• 3. Using a fork, mix cottage cheese, cheddar cheese, onions, bacon, and remaining seasonings in with mashed sweet potato.
• 4. Spray an 8x8 or 9x9 glass baking dish with olive oil spray. Use a spatula and scrape sweet potato mixture into baking dish. Bake at 350 degrees for 30 minutes.

TWICE-BAKED SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a half-sheet pan with foil or parchment paper; spray lightly with nonstick cooking spray.
• Pierce sweet potatoes well and place on the prepared baking sheet.
• Bake in the preheated oven until tender, about 90 minutes. Remove from heat and cool until potatoes are cool enough to handle. Remove skins. Leave the oven on.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Mix bread crumbs and melted butter in a small bowl and set aside.
• Mash potatoes well in a large bowl with a potato masher. Stir in chopped bacon, sour cream, onions, and softened butter. Stir to combine well. Spread mixture in a greased baking dish. Sprinkle crumb mixture evenly over the top of potatoes.
• Bake in the preheated oven until thoroughly heated and bread crumbs are just turning golden, about 30 minutes.

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
• Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

TWICE-BAKED SWEET POTATOES WITH BACON

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.

SWEET POTATOES WITH BACON, TWICE BAKED

Steps:

• Preheat the oven to 400 degrees F.
• Wash the sweet potatoes & spray them with a nonstick vegetable spray, then place on a baking sheet & bake for 1 hour or until done.
• Cool the potatoes a bit, then cut them in half lengthwise & scoop out the pulp, leaving enough to make a sturdy shell.
• In a mixing bowl, combine the potato pulp, sour cream, butter, salt, egg, pepper & sugar, mashing & mixing to combine well.
• Add the crumbled bacon & mix well, then fill the potato shells with the mixture. If using the paprika, sprinkle that on top.
• Bake for 8 to 10 minutes or until heated through, then serve & enjoy!

TWICE-BAKED SWEET POTATO CASSEROLE WITH BACON

Steps:

• Heat oven to 350°F.
• Line a half-sheet pan with foil or parchment paper sprayed lightly with nonstick cooking spray.
• Pierce sweet potatoes well and place on sheet.
• Bake about 1 hour 15 minutes or until tender.
• Remove from heat and cool until sweet potatoes are cool enough to handle. Remove skins and remove any eyes or dark spots.
• Meanwhile, cook bacon until crispy and crumble.
• Mix bread crumbs and melted butter in a small bowl. Add chopped pecans, and set aside.
• Mash potatoes well in a large bowl with a potato masher.
• Stir in chopped bacon, sour cream, 2 tablespoons butter, the onions, salt, pepper and nutmeg until well blended.
• Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup.
• Sprinkle crumb mixture evenly over top.
• Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.
• NOTES : Save prep time by using pre-cooked bacon.
• This casserole can be made the day before. Simply cover it and refrigerate until you're ready to bake.