I love sweet potatoes, but I’m not gonna lie, they can get a little boring. You can only slice, dice, bake and sauté them so many ways before they kind of seem like the same ‘ol same ‘ol. I don’t know how it never occurred to me that I could make a twice baked version, but I’m glad I finally found this recipe because it has been missing from my life!!

I made this even simpler by cooking the potatoes in my instant pot, which saves so much time and works like a charm! The skins were pretty soft coming out of the pressure cooker so I threw them in the oven for a few minutes while it was preheating so I could handle them without ruining the skins. These were beyond easy and so delicious, they are making it into the regular rotation for sure!

Twice Baked Sweet Potatoes   (Print Me)

4 medium sweet potatoes, rinsed and scrubbed
6 slices cooked bacon
¼ cup sour cream
2 tablespoons chopped fresh chives
½ cup shredded Monterey Jack cheese

Start by cleaning sweet potatoes and poking with a fork all over. Cook sweet potatoes in oven preheated to 400º F on a baking sheet with foil for approximately 1 hour or until soft and baked through. Alternatively cook in instant port for ~18 minutes with a 15 minute natural release. Set aside until cool enough to handle.

Cut cooled sweet potatoes in half lengthwise, use a spoon to scoop out potato pulp, leaving about a ¼-inch wall around the skin. Transfer pulp to a large bowl and return sweet potato shells to baking sheet. Crumble 4 slices cooked bacon and add to bowl. Add sour cream and 1 tablespoon chopped chives. Stir to combine.

Spoon filling into potato shells and sprinkle tops with shredded cheese. Bake at 400º F for 5 to 10 minutes until cheese is melted. Top with remaining bacon, chives and additional sour cream if desired.

Source: Girl Versus Dough

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