Get ready to transform the humble sweet potato into a culinary masterpiece that will have your family and friends begging for seconds! These Twice Baked Stuffed Sweet Potatoes are not just a side dish – they're a creamy, cheesy, flavor-packed experience that bridges the gap between indulgence and nutrition. With a crispy exterior, velvety interior, and a mouthwatering blend of cheese, sour cream, and optional bacon bits, this recipe is about to become your new go-to comfort food that's surprisingly easy to make.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt to taste
- Black pepper to taste
- 1/4 cup cooked bacon bits (optional)
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or aluminum foil.
- Thoroughly wash the sweet potatoes and pat them dry. Using a fork, poke several holes around each potato to allow steam to escape during baking.
- Place the sweet potatoes directly on the prepared baking sheet and bake for 45-50 minutes, or until they are completely soft when pierced with a fork. The skin should be slightly crispy and the interior tender.
- Remove the sweet potatoes from the oven and let them cool for 5-10 minutes until they are comfortable to handle.
- Carefully slice each sweet potato lengthwise, creating a boat-like shape. Gently scoop out the interior flesh, leaving a thin layer attached to the skin to maintain the potato's structure.
- In a mixing bowl, combine the scooped sweet potato flesh, sour cream, shredded cheddar cheese, chopped green onions, salt, and black pepper. Mash and mix thoroughly until well combined.
- If using bacon bits, fold them into the mixture for added flavor and texture.
- Spoon the mixture back into the potato skins, mounding it slightly and creating a smooth, even surface.
- Sprinkle additional cheese on top of each stuffed potato if desired.
- Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and the tops are lightly golden.
- Remove from the oven and let rest for 2-3 minutes. Garnish with additional green onions if desired, and serve hot.
Tips
- Choose uniform-sized sweet potatoes for even cooking and consistent results.
- Don't skip poking holes in the potatoes - this prevents them from potentially exploding in the oven.
- Let the potatoes cool slightly before scooping to make handling easier and prevent burns.
- For extra crispiness, you can broil the stuffed potatoes for 2-3 minutes at the end of cooking.
- Use room temperature ingredients for smoother mixing and better flavor incorporation.
- If you want a lighter version, substitute Greek yogurt for sour cream and use low-fat cheese.
- Make these ahead of time and reheat in the oven for a quick and delicious meal prep option.
- Experiment with additional mix-ins like chopped jalapeños, herbs, or different cheese varieties to customize your stuffed potatoes.
Nutrition Facts
Calories: 272kcal
Carbohydrates: 30g
Protein: 9g
Fat: 14g
Saturated Fat: g
Cholesterol: 40mg
