Twice Baked Sweet Potatoes With Maple Bacon
User Reviews
5
Twice Baked Sweet Potatoes With Maple Bacon
Description
Twice Baked Sweet Potatoes With Maple Bacon starts by roasting whole sweet potatoes until tender. Their flesh is scooped out, mixed with butter, half and half, egg, orange zest, and maple syrup to create a smooth, slightly sweet and citrus-infused filling. Crisp bacon cooked with brown sugar adds a caramelized sweetness blended with smoky saltiness. This mixture is folded with white cheddar cheese, then spooned back into the potato skins and baked again to melt the cheese and meld the flavors.
The texture is creamy and fluffy inside the skins with a golden melted cheese topping and crunchy bacon bits that provide contrast. The orange zest adds a subtle brightness while maple syrup ties the flavors together with its sweet depth.
These potatoes work well as a hearty side or even a main dish when paired with a salad or roasted vegetables. The combination of sweet and savory elements makes them versatile for a variety of meals.
They can be prepared up to three days in advance after assembling but before the second bake. Allow them to come to room temperature before baking again for optimal texture, and bake about 30 minutes to warm through and melt the cheese.
Ingredients
- 4 sweet potato 12-14 ounces each
- 4 lices Bacon sliced into ½ inch pieces, thick cut
- 1 tablespoon brown sugar
- 3 tablespoons butter melted
- 4 tablespoons half and half at room temperature
- 1 egg at room temperature
- 1 ½ teaspoons orange zest
- 2 tablespoons maple syrup , plus more for drizzling
- ½ teaspoon kosher salt
- 1 cup White Cheddar Cheese
Instructions
- Place sweet potatoes on a baking sheet lined with parchment paper and bake in the oven at 400 degrees for 45 minutes.
- Meanwhile, cook strips of bacon in a fry pan over medium heat until ¾ of the way done. Add 1 tablespoon of brown sugar to the bacon and cook to dissolve, stirring, about one minute. Remove from the heat and set aside where the bacon will continue to cook as it cools.
- Remove the cooked potatoes from the oven. While still warm but cool enough to handle, use a sharp paring knife to cut the top of the potato skin off the potato, peel it away, and discard. Carefully scoop out the cooked flesh from the potato, taking care not to puncture or tear the skin, leaving you a potato skin boat. Place the cooked potato in a large bowl, and repeat with the remaining potatoes.
- To the bowl with the potatoes, add the melted butter (cooled), half and half, egg, orange zest, maple syrup, and kosher salt. Use a hand mixer to blend until smooth. Fold ¾ cup of the white cheddar cheese and all but 2 tablespoons of the bacon chunks.
- Using a piping bag with a large star tip or a gallon size freezer bag with one corner trimmed at an angle about ¼ inch, fill the bag with the potato mixture, and pipe into the reserved skins.
- Bake at 375 degrees for 20 minutes. Top with the remaining cheese and maple bacon and bake another 5 minutes or until melted. Drizzle with more maple syrup if desired, and serve warm.
Notes
- Prepare the potatoes and filling up to 3 days ahead; refrigerate before baking.
- Allow refrigerated potatoes to sit at room temperature for 30 minutes before the second bake.
- Bake twice for a total of about 75 minutes; the second bake melts cheese and warms the dish thoroughly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 38g | 13% |
| Protein | 16g | 32% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 122mg | 41% |
| Sodium | 874mg | 36% |
| Potassium | 594mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 19114IU | 382% |
| Vitamin C | 4mg | 4% |
| Calcium | 278mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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