Ingredients and Weight:
- 4 medium sweet potatoes (2 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup shredded cheddar cheese
- 1/4 cup cooked bacon, chopped
- 1/4 cup green onions, chopped
- 1/4 cup chopped fresh parsley
Preparation Time:
20 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
2/5 (Easy to Moderate)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Scrub sweet potatoes and pierce each with a fork.
- Rub potatoes with olive oil, salt, and pepper.
- Bake for 1 hour or until tender.
- Let potatoes cool slightly, then cut in half lengthwise.
- Scoop out the flesh into a bowl, leaving a 1/4-inch shell.
- Mash the potato flesh and combine with sour cream, milk, cheddar cheese, bacon, green onions, and parsley.
- Season with additional salt and pepper to taste.
- Fill potato shells with the mixture and bake for 15 minutes or until heated through.
Nutritional Information:
Per serving:
- Calories: 450
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 650mg
- Carbohydrates: 55g
- Fiber: 5g
- Sugar: 10g
- Protein: 10g
Dish Characteristics:
- Creamy and flavorful filling
- Crispy baked potato shells
- Loaded with savory toppings
- Suitable for parties or special occasions
User Comments:
- "These twice-baked sweet potatoes were a hit at my dinner party!" - Jennifer S.
- "The filling is so delicious and the potato shells are perfectly crispy." - Michael R.
- "I love the combination of sweet and savory flavors." - Sarah T.
- "This dish is a great way to enjoy sweet potatoes in a different way." - John D.
- "The presentation is elegant and makes it perfect for a special occasion." - Elizabeth K.
Special Precautions and Tips:
- Choose sweet potatoes that are firm and free of blemishes.
- The potatoes can be baked a day ahead of time and reheated before serving.
- To make a vegetarian version, omit the bacon and add extra vegetables to the filling.
