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.
TWICE BAKED MAPLE BACON SWEET POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h35m
Yield 4 to 8 servings
Number Of Ingredients 7
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.
SWEET POTATOES WITH BACON, TWICE BAKED
The original of this recipe was found in The Sweet Potato Lover's Cookbook, 1998, & has been somewhat tweaked to better suit the 2 of us.
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
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 POTATOES WITH BACON-SESAME BRITTLE
Provided by Bon Appétit Test Kitchen
Categories Soy Side Bake Bacon Root Vegetable Sweet Potato/Yam Sesame Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.
- Return bacon, 1 tablespoon drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- Preheat oven to 400°F. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle.
- Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they've been chilled). Top potatoes with bacon-sesame brittle and scallions.
WORLD FAMOUS TWICE BAKED POTATOES WITH BACON
These potatoes have become one of my trademark dishes. When I have friends coming into town they frequently call ahead to request it! The best part is that you really can make them the day before and just heat them up when the time is right. However, they never make it through the night in my household! We usually eat the potato as the main dish, with a big salad for a nice little meal. However, the guys sometimes like to grill steaks and corn to serve on the side.
Provided by Bakabeth
Categories Lunch/Snacks
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. While warming up rinse the potatoes and vent them with a fork 6-8 times.
- Lightly brush potatoes with olive oil and sprinkle with sea salt. Bake in the oven for 45-60 minutes, until outside is getting crispy and inside feels soft.
- Towards the end of the potatoes baking, cook up bacon on medium heat until lightly crispy. I usually cook the bacon first and chop it after it is crispy, then returning it to the pan. Add wine and garlic. Feel free to add pepper to taste. I use the garlic from a jar but fresh works just as well. Leave on very low heat.
- After removing potatoes from the oven, use a knife to cut an oval in the top of the potato, leaving about 1/4 inch on all sides. Scoop out potato and put into large bowl. When you are done you should have 8 potato shells.
- Combine potato and butter. Blend with a mixer on low speed until butter melts.
- Add milk, seasoning, 3/4 cup of the cheese and the bacon mixture. Beat on high speed until smooth. Add more seasoning if necessary to taste.
- Spoon mixture into shells. Use the remaining cheddar cheese to top each potato and sprinkle with paprika.
- Place potatoes on a baking sheet or dish and bake at 375 degrees for about 30 minutes, or until potato is warm and cheese on top is crispy.
- Enjoy!
Nutrition Facts : Calories 436.5, Fat 32.3, SaturatedFat 19.6, Cholesterol 85.5, Sodium 644.2, Carbohydrate 29.4, Fiber 2.7, Sugar 1.4, Protein 7.6
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