Twice Baked Sweet Potatoes with Cheddar and Canadian Bacon

Twice Baked Sweet Potatoes with Cheddar and Canadian Bacon might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 35g of protein, 20g of fat, and a total of 540 calories. For $2.74 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe is liked by 6 foodies and cooks. It is brought to you by Taste and Tell Blog. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up sweet potatoes, cheddar cheese, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Overall, this recipe earns an excellent spoonacular score of 87%. Similar recipes include Twice-Baked Sweet Potatoes with Cheddar and Bacon, Cheddar Bacon Twice Baked Potatoes, and Cheddar, Bacon and Scallion Twice Baked Potatoes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 75 minutes

 

Ingredients:

12 oz Jones Dairy Farm Canadian Bacon, chopped, plus more for topping if desired

1½ cups Cheddar cheese, divided

chopped parsley

½ cup plain Greek yogurt

4 sweet potatoes (9-10 oz each)

Equipment:

oven

bowl

Cooking instruction summary:

Preheat oven to 400F. Clean and pierce the potatoes with a fork several times. Bake until soft, about 45-60 minutes. Let stand until cool enough to handle.Cut the potatoes in half lengthwise and remove the flesh to a bowl, leaving a thin layer around the outside of the potato to keep the shape. Mash the sweet potato flesh. Add in cup of the Cheddar cheese and the Greek yogurt. Stir in the chopped Canadian Bacon. Season to taste with salt and pepper.Add the filling back into the potato skins. Top with the remaining cheese. Return to the oven until heated through and the cheese is melted, 10-15 minutes. Serve topped with chopped parsley and additional Canadian Bacon, if desired.

 

Step by step:


1. Preheat oven to 400F. Clean and pierce the potatoes with a fork several times.

2. Bake until soft, about 45-60 minutes.

3. Let stand until cool enough to handle.

4. Cut the potatoes in half lengthwise and remove the flesh to a bowl, leaving a thin layer around the outside of the potato to keep the shape. Mash the sweet potato flesh.

5. Add in cup of the Cheddar cheese and the Greek yogurt. Stir in the chopped Canadian Bacon. Season to taste with salt and pepper.

6. Add the filling back into the potato skins. Top with the remaining cheese. Return to the oven until heated through and the cheese is melted, 10-15 minutes.

7. Serve topped with chopped parsley and additional Canadian Bacon, if desired.


Nutrition Information:

Quickview
539k Calories
34g Protein
20g Total Fat
54g Carbs
45% Health Score
Limit These
Calories
539k
27%

Fat
20g
31%

  Saturated Fat
10g
68%

Carbohydrates
54g
18%

  Sugar
11g
13%

Cholesterol
88mg
29%

Sodium
1183mg
51%

Get Enough Of These
Protein
34g
70%

Vitamin A
36960IU
739%

Vitamin K
71µg
68%

Phosphorus
579mg
58%

Vitamin B1
0.86mg
57%

Vitamin B6
0.92mg
46%

Selenium
31µg
44%

Calcium
421mg
42%

Potassium
1251mg
36%

Manganese
0.69mg
35%

Vitamin B3
6mg
34%

Vitamin B2
0.53mg
31%

Fiber
7g
31%

Vitamin B5
2mg
28%

Magnesium
94mg
24%

Zinc
3mg
23%

Copper
0.45mg
22%

Vitamin B12
1µg
18%

Vitamin D
2µg
18%

Iron
2mg
15%

Vitamin C
11mg
14%

Folate
46µg
12%

Vitamin E
1mg
7%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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