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:
covered percent of daily need
