Twice-Baked Sweet Goodness!
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Aside perhaps from the sodium content this is a healthy dish and a rather satisfying one, too. You can easily adjust the sodium down, I believe, particularly if you go with the bacon option – you won’t need as much extra salt if you are cooking with bacon and cheese already.
You can make this a vegetarian dish by skipping the bacon, though I personally just love that bacon flavor too much to do that. Two of these would make for a filling meal on their own, I think, or you can have one with something simple, such as a nice garden salad. Enjoy!
Ingredients
6 medium sweet potatoes (6 oz each), washed & pat dried
3/4 tsp salt + more for baking potatoes
2 slices of bacon, diced (iFOODreal recommends organic & nitrate-free; skip for vegetarian version)
2 jalapeños, seeds removed & diced
3 large garlic cloves, crushed
3/4 cup any cheese, shredded (I used cheddar)
1/3 cup plain Greek yogurt, non-fat
1/2 cup green onions, chopped
Cooking spray (I use Pam)
Salsa and Greek yogurt, for garnish (optional)
Instructions:
Preheat oven to 375 degrees F. Sprinkle each sweet potato with salt, wrap tightly in foil. Place in a baking dish sprayed with cooking spray and bake for 1 hour. If you want a crispy skin, bake without the foil for about 20 minutes longer.
Cook bacon in a small skillet on low – medium heat until crispy. Set aside. Get other ingredients ready.
Remove potatoes from the oven and let cool for a few minutes. Unwrap the foil, leave potatoes in foil inside the baking dish, cutting off extra foil. Cut each potato on top lengthwise almost to the bottom. Pull a little bit apart to create an opening and mash (fluff) the flesh with a fork.
Preheat oven to 425 degrees F. To each potato, add 1/8 tsp salt, 2 – 3 tsp jalapeños, 1/6 of garlic, 1 tbsp cheese, 1 tbsp Greek yogurt, 1 tbsp green onions and a bit of bacon. Carefully mix everything with a fork and top with 1 tbsp of cheese. Bake for 15 minutes and then broil on High until cheese is golden brown. Top with more bacon and green onions.
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Quick tip: Refrigerate covered for up to 3 days.
Thanks to iFOODreal for this yummy recipe for sweet potatoes.