While twice baked potatoes are good, twice baked sweet potatoes are even better! I must admit to not being a baked potato lover. That was my cousin growing up. He would only ever eat a baked potato with butter and cottage cheese on it. I think that lasted until we were 5. I, on the other hand, could barely choke it down, and I couldn’t understand why I should be punished just because he liked them. I was a picky eater as well, obviously. So, I guess I can’t really complain.
I’m still not really a potato lover, I am absolutely a sweet potato lover! Anything that is sweet potato, I will give a shot. Have you ever had sweet potato tots? O.M.Goodness. Heaven in a basket, y’all. Heaven in a basket.
I find sweet potatoes to be good for so many reasons. They generally add a depth of flavor. They also add an extra texture. Finally, sweet potatoes don’t make me sick first thing in the morning like most food does. I roasted sweet potatoes, parsnips, brussels sprouts, and carrots in order to eat them for breakfast at work. I’m sure I’ll love these twice baked sweet potatoes for lunch or dinner!
Thanks to Olena over at I Food Real for this recipe!
- 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.