Twice Baked Spuds Recipes

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.

Steps:

• Heat oven to 350°F or 180°C.
• Prick potatoes with a fork or skewer to let the steam out during cooking, then place on a tray and bake until tender when pierced with a fork or skewer.
• Remove spuds from oven.
• Cut a hole in the top of each spud and scoop out the flesh, leaving enough on the sides to hold them firmly in shape. Place the removed flesh into a bowl, discarding the skin you cut out.
• Mash the flesh with a fork or potato masher until no large pieces remain. Add butter and mix into potatoes.
• Add avocado and ranch dressing to the mashed spud, stirring until all combined.
• Scoop mixture into the shell of each potato, piling up on top to use all the mash.
• Place grated cheese on top of each spud.
• Return spuds to the oven for 5-10 minutes until cheese has melted.