Twice Baked Sweet Potatoes with Bacon and Chives

By abbeysue

Serve these tasty, twice-baked sweet potatoes as a meal, side or appetizer.

Twice Baked Sweet Potatoes with Bacon and Chives
photographer: Nikki Sheriff
  • 4 sweet potatoes (medium, rinsed and scrubbed)

  • 6 slices cooked bacon

  • 1/4 cup sour cream

  • 2 tbsps chopped fresh chives

  • 1/2 cup shredded Monterey Jack cheese

  1. Heat oven to 400 degrees F. Line a baking sheet with foil. Poke sweet potatoes all over with a fork, then place on prepared baking sheet. Bake sweet potatoes 1 hour until soft and baked through. Set aside until cool enough to handle.

  2. Cut cooled sweet potatoes in half lengthwise, then use a spoon to scoop out pulp, leaving a ΒΌ-inch wall. Transfer pulp to a large bowl, and return sweet potato shells to baking sheet. Crumble 4 slices cooked bacon and add to bowl. Add sour cream and 1 tablespoon chopped chives. Stir to combine.

  3. Spoon filling into shells. Sprinkle tops with shredded cheese. Bake at 400 degrees F 5 to 10 minutes until cheese is melted. Top with remaining 2 slices bacon, crumbled, and remaining 1 tablespoon chopped chives.

Nutritional Facts

Calories - 187
Total Fat - 12g
Saturated Fat - 5g
Sodium - 226mg
Carbohydrates - 14g
Fiber - 2g
Sugars - 3g
Protein - 6g

side vegetable bacon b vitamins calcium vitamin d