Loaded Twice-Baked Sweet Potatoes – Food Wishes

Ingredients

• 4 pieces Sweet Potato (uniform size, orange‑fleshed)
• 2 tablespoons Olive Oil (extra virgin)
• 6 slices Bacon (cut into bite‑size pieces, thick‑cut preferred)
• 3 stalks Green Onion (white and green parts, sliced)
• 1 piece Jalapeño Pepper (seeded, diced)
• 1 teaspoon Kosher Salt (to taste)
• 1/2 teaspoon Black Pepper (freshly ground, to taste)
• 1/4 teaspoon Cayenne Pepper (optional for heat)
• 1 cup Sharp White Cheddar Cheese (shredded)
• 1/2 cup Crème Fraîche (or sour cream, or regular cream)
• 1/2 piece Lime (fresh juice, about 1 tablespoon)
• 1/2 cup Sharp White Cheddar Cheese (extra for topping, shredded)

Instructions

1. Preheat oven and prepare sweet potatoes

   Preheat the oven to 400°F. Prick each sweet potato several times with a knife, drizzle with olive oil, and rub to coat evenly. Place the potatoes on a baking sheet spaced apart.

   Time: PT5M

   Temperature: 400°F

2. Roast sweet potatoes

   Roast the potatoes in the center of the oven for about 35 minutes, or until a knife slides in easily.

   Time: PT35M

   Temperature: 400°F

3. Cook bacon and aromatics

   While the potatoes roast, heat a skillet over medium heat. Add the bacon pieces and cook, stirring, until the fat renders and the bacon is crisp, about 8 minutes. Add sliced green onions and diced jalapeño, cook 1 minute, then remove from heat.

   Time: PT9M

4. Cool, cut tops, and scoop flesh

   Remove the potatoes from the oven and let them cool for about 5 minutes. Using a knife at a 45‑degree angle, cut off the top third of each potato and set the tops aside. Scoop out the flesh into a bowl, leaving roughly 1/4 inch of flesh attached to the skin for structure.

   Time: PT10M

5. Season and mash the filling

   To the scooped sweet potato flesh add kosher salt, black pepper, cayenne, shredded cheddar, crème fraîche (or sour cream), and lime juice. Mash with a potato masher until smooth.

   Time: PT5M

6. Fold in bacon mixture

   Using a slotted spoon, gently fold the cooked bacon, green onion, and jalapeño mixture into the mashed sweet potato, mixing just enough to distribute.

   Time: PT2M

7. Stuff shells and add topping

   Spoon the filling back into the potato shells, smoothing the surface. Sprinkle the extra shredded cheddar evenly over each potato.

   Time: PT5M

8. Final bake

   Return the filled potatoes to the oven and bake for 20‑25 minutes, until the cheese is melted and lightly browned.

   Time: PT22M

   Temperature: 400°F

9. Serve

   Remove from the oven, let stand 2 minutes, garnish with additional sliced green onions if desired, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

12g

Carbohydrates

35g

Fat

20g

Fiber

4g

Ingredient Substitutions

• Instead of Sweet Potato: Regular potato
• Instead of Olive Oil: Vegetable oil
• Instead of Bacon: Turkey bacon, Pancetta
• Instead of Green Onion: Chives
• Instead of Jalapeño Pepper: Serrano pepper, Bell pepper
• Instead of Kosher Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Cayenne Pepper: Chili powder
• Instead of Sharp White Cheddar Cheese: Sharp cheddar, Monterey Jack
• Instead of Crème Fraîche: Sour cream, Greek yogurt
• Instead of Lime: Lemon juice
• Instead of Sharp White Cheddar Cheese: Monterey Jack, Mozzarella

Equipment Needed

• Baking Sheet
• Oven
• Chef's Knife
• Cutting Board
• Large Mixing Bowl
• Skillet
• Slotted Spoon
• Potato Masher
• Measuring Spoons

Critical Steps — Do Not Skip

• Prick potatoes before roasting to prevent bursting.
• Roast until fully tender.
• Render bacon until crisp and foamy.
• Leave a thin layer of flesh on the shell for structural integrity.
• Final bake until cheese is melted and lightly browned.

Chef Tips from the Video

• Use the rendered bacon fat to sauté the aromatics for extra flavor.
• If you prefer a milder heat, substitute the jalapeño with a diced red bell pepper.
• A splash of lime juice brightens the sweet potato flavor and balances the richness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the sweet potatoes a day ahead and store the flesh in the fridge.
• Prepare the bacon‑onion‑jalapeño mixture in advance; reheat briefly before folding in.
• Assemble the potatoes and refrigerate; bake just before serving.

Frequently Asked Questions