Loaded Twice Baked Sweet Potatoes Recipes

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LOADED TWICE-BAKED SWEET POTATOES

They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.

Provided by Chef John

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 4

Number Of Ingredients 12



Loaded Twice-Baked Sweet Potatoes image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
  • Bake in the preheated oven until completely tender, about 35 minutes.
  • Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
  • Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
  • Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
  • Bake until heated through and tops have started to brown, 20 to 25 minutes.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 59.3 g, Cholesterol 49.7 mg, Fat 18.5 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 8.5 g, Sodium 740 mg, Sugar 12.6 g

4 orange-fleshed sweet potatoes
½ tablespoon olive oil
1 (8 ounce) package bacon, diced
⅓ cup sliced green onions
¼ cup diced jalapeno peppers
salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
½ cup shredded sharp white Cheddar cheese
2 tablespoons creme fraiche
2 teaspoons fresh lime juice
2 tablespoons shredded sharp white Cheddar cheese, or to taste

TWICE-BAKED SWEET POTATOES

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h45m

Yield 16 servings

Number Of Ingredients 9



Twice-Baked Sweet Potatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the potatoes on a baking sheet and rub them with the oil. Bake until soft, about 1 hour. Let cool enough so you can handle them.
  • Slice the butter into pats and add to a large bowl. Add the bacon and sour cream.
  • Cut each potato in half lengthwise and scrape out the insides into the bowl, being careful not to tear the skins. Leave a small rim of potato intact for support. Lay the hollowed-out skins on a baking sheet.
  • Smash the potatoes into the butter, bacon and sour cream. Add the cheese, chili powder, green onions and some salt and pepper and mash until smooth. Spoon the filling into the potato skins.
  • If baking right away, lower the oven temperature to 350 degrees F. Bake until the cheese is melted and the tops are brown, about 15 minutes.
  • If cooking later, cover the stuffed potato skins with plastic wrap and refrigerate. Bake at 350 degrees F until the cheese is melted and the tops are brown, 15 to 20 minutes.

8 sweet potatoes
3 tablespoons canola oil
1 stick (8 tablespoons) butter
1 cup chopped crisp-cooked bacon
1 cup sour cream
2 cups grated jack cheese
2 teaspoons chili powder
3 green onions, sliced
Kosher salt and freshly ground black pepper

TWICE BAKED SWEET POTATOES

These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 8



Twice Baked Sweet Potatoes image

Steps:

  • Preheat oven to 375 degrees F.
  • Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
  • Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
  • Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Nutrition Facts : Calories 257 calorie, Fat 14 grams, SaturatedFat 8.5 grams, Cholesterol 41 milligrams, Sodium 250 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams

6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper

TWICE BAKED SWEET POTATOES

This creamy sweet potato recipe is a huge hit with everyone. A friend served a version of these at a luncheon, and I absolutely loved it. I found some sweet potatoes in my fridge that I hadn't used and decided to try it. Everyone at work flipped over them! They're great with pork chops or steak, too!

Provided by SDELATORE

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h20m

Yield 12

Number Of Ingredients 9



Twice Baked Sweet Potatoes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.
  • Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
  • Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.
  • Bake for 5 minutes, or until heated through.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 18.6 g, Cholesterol 20.5 mg, Fat 12.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 5 g, Sodium 246 mg, Sugar 8.4 g

6 sweet potatoes
2 tablespoons salad oil
1 (8 ounce) package cream cheese, softened
⅓ cup brown sugar
2 tablespoons margarine
1 tablespoon vanilla extract
¾ teaspoon salt
½ teaspoon pepper
⅓ cup chopped walnuts

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon

Provided by Jody Tixier

Categories     Sides

Yield 4 servings

Number Of Ingredients 9



Twice-Baked Loaded Potatoes Recipe by Tasty image

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
  • Place the potatoes on a rimmed baking sheet and bake for 1 hour.
  • Transfer potatoes to a cutting board, and cut in half.
  • Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
  • Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
  • Use a spoon to transfer the potato mixture back into the scooped out potato skins.
  • Bake for 10 minutes.
  • Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
  • Top with sour cream, bacon, and the remaining scallions.
  • Enjoy!

Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams

2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled

TWICE-BAKED SWEET POTATOES

Enjoy Twice-Baked Sweet Potatoes that are twice as nice! These creamy Twice-Baked Sweet Potatoes will make your Thanksgiving menu even more delicious.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 4 servings

Number Of Ingredients 6



Twice-Baked Sweet Potatoes image

Steps:

  • Heat oven to 425ºF.
  • Cut potatoes lengthwise in half; place, cut sides down, on foil-covered rimmed baking sheet. Bake 30 to 35 min. or until tender.
  • Scoop out centers of potatoes into medium bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potato flesh; mash until blended.
  • Fill shells with potato mixture; sprinkle with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 4 g

2 large sweet potatoes (1-1/2 lb.)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup chopped pecans

TWICE BAKED SWEET POTATOES

Sweet potatoes are oh so healthy. The drawback is when people add all the junk. So how could I make something a little more dressed up that plain old baked sweet potatoes, but healthier than a sweet potato pie. This is what will grace our Thanksgiving Table this year.

Provided by Feeding my Family

Categories     Yam/Sweet Potato

Time 2h

Yield 6 potatoes, 6 serving(s)

Number Of Ingredients 8



Twice Baked Sweet Potatoes image

Steps:

  • Preheat oven to 450F.
  • Wash each sweet potato well. Pierce each potato with a knife a couple of times on the top. Double-wrap each potato individually in foil.
  • Bake for 45-60 minutes. The potatoes should be completely cooked, but not mushy.
  • Carefully unwrap the potatoes and let them cool until you can handle them without gloves.
  • Slice the top 1/2" off of each potato. Place the potato flesh in a mixing bowl. Scoop out the "guts" of the potato and add that to the bowl. Make sure to leave enough of the potato behind so that your potato retains its shape.
  • Add the spices to the bowl and mix well. Stir in the syrup.
  • Stuff the stuffing back into the 'taters.
  • Top off with Craisins and 2-3 pecans.
  • Toast in a 350F oven for 15 minutes.

Nutrition Facts : Calories 228.6, Fat 4.5, SaturatedFat 0.4, Sodium 267.5, Carbohydrate 47.1, Fiber 5.3, Sugar 22.3, Protein 2.6

6 small sweet potatoes
1 teaspoon ground cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/4 cup maple syrup, the REAL stuff
2/3 cup craisins
12 -18 pecans, divided

SAVORY TWICE-BAKED SWEET POTATOES

For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10



Savory Twice-Baked Sweet Potatoes image

Steps:

  • Preheat oven to 400 degrees. Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly.
  • Line a rimmed baking sheet with foil; fit with a wire rack. Arrange bacon strips on rack, and sprinkle with brown sugar. Cook until well glazed and crisp, 12 to 15 minutes. Remove from oven; let cool slightly, and roughly chop. Set aside.
  • Melt 1 tablespoon butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary, and cook 1 minute more. Remove from heat, and set aside.
  • Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4-inch border all around potato halves; set halves aside on a baking sheet.
  • Place flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 tablespoons butter, reserved shallot mixture, egg, cream, and Gruyere. Mix well until combined. Season with salt and pepper.
  • Transfer mixture to a pastry bag fitted with a star tip; pipe into reserved halves. Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary, and reserved bacon.

3 medium sweet potatoes (1 1/2 to 2 pounds), scrubbed well
4 ounces smoked bacon, sliced
2 tablespoons dark-brown sugar
3 tablespoons unsalted butter, softened
2 small shallots, finely minced
1 teaspoon minced fresh rosemary, plus more for garnish
1 large egg
2 tablespoons heavy cream
2 ounces Gruyere cheese, finely grated, plus more for garnish
Coarse salt and freshly ground pepper

LOADED BAKED SWEET POTATOES

This is a heavenly addition to any meal. I usually serve it with steak or any kind of pork. Would also be good as an alternative to candied yams for the holidays.

Provided by Texaspollock

Categories     Yam/Sweet Potato

Time 1h15m

Yield 5 Potatoes, 5 serving(s)

Number Of Ingredients 5



Loaded Baked Sweet Potatoes image

Steps:

  • Wash the sweet potatoes and puncture with a fork then wrap in aluminum foil.
  • Place on baking sheet and bake at 375 degrees for 1 hour.
  • When the potatoes are almost done, melt butter and mix with brown sugar and cinnamon.
  • Remove potatoes from oven and change oven temp to broil.
  • Unwrap potatoes leaving the foil under them to catch any drippings.
  • Slice potatoes down the middle and spoon butter mixture evenly into all 5 potatoes.
  • Top each potato with 1/4 cup marshmallow cream.
  • Place pan in broiler and broil for 1-3 minutes. (watch closely because they can burn easily if forgotten).
  • ENJOY!

Nutrition Facts : Calories 581.8, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 260.5, Carbohydrate 103.2, Fiber 4, Sugar 63.7, Protein 2.7

5 medium sweet potatoes
1/2 cup butter (melted) or 1/2 cup margarine (melted)
3/4 cup brown sugar
1/4 teaspoon cinnamon
1 1/4 cups marshmallow cream

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