These twice baked sweet potatoes are baked until tender, loaded with your favorite toppings, and then baked again until perfect! They are packed with bacon, jalapeno, cheese, and more for a delicious and savory side dish that will wow everyone! Make a bunch and store them in the freezer so you'll have them on hand whenever the craving strikes!
Savory Twice Baked Sweet Potatoes Recipe
Sweet potatoes are a well-known ingredient for many sweet treats. However, they seem to be severely underrated when it comes to some incredibly delicious savory recipes!
These twice baked sweet potatoes can be savory or sweet (see the notes below) and make a fantastic addition to any meal! This may even become one of your new favorite ways to prepare this tasty spud!
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If you love these twice baked sweet potatoes, make sure you take a look at my collection of delicious savory sweet potato recipes!
🥘 Twice Baked Sweet Potatoes Ingredients
These sweet potatoes are stuffed with all of your favorite baked potato toppings! See the notes below if you want to make a sweet alternative!
- Sweet Potatoes - 4 large sweet potatoes. Try to choose ones that are similar in size.
- Olive Oil - ½ tablespoon of extra virgin olive oil.
- Bacon - 8 ounces of uncooked bacon, diced.
- Green Onions - ⅓ cup of sliced green onions.
- Jalapeno - ¼ cup of diced jalapeno with the seeds removed.
- Salt & Pepper - ¼ teaspoon of salt and pepper, to taste.
- Cayenne Pepper (optional) - A pinch of cayenne pepper to taste.
- Cheese - ½ cup of shredded yellow or white cheddar cheese (or Colby, Colby-Jack, Mozzarella, etc), plus more for garnish.
- Sour Cream - 2 tablespoons of sour cream.
- Lime Juice - 2 teaspoons of fresh lime juice.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Twice Baked Sweet Potatoes
To make these yummy potatoes, pop them in the oven, mix up the filling, and then put them back in the oven to finish baking! Grab a baking sheet, a mixing bowl, and a skillet to get started.
This recipe is for 4 servings, making one sweet potato per person.
Bake The Sweet Potatoes
- Preheat. Preheat your oven to 400°F (205°C).
- Prepare the potatoes. Place 4 large sweet potatoes onto a baking sheet lined with foil or a nonstick baking mat. Pierce them all over using a fork and then rub them with ½ tablespoon of olive oil.
- Bake. Bake in the preheated oven at 400°F (205°C) until tender, about 40 minutes.
- Cook the bacon. While the sweet potatoes are cooking, heat a skillet over medium heat and add 8 ounces of diced bacon. Cook, stirring occasionally, until the bacon is crispy (about 4 minutes). Drain the excess grease, stir in ⅓ cup of green onions and ¼ cup of jalapeno, and cook for one more minute. Then, remove the pan from the heat and set it aside.
Make The Filling
- Cut the potatoes. Once the potatoes are out of the oven, allow them to cool until you can handle them (don't turn off the oven). Holding the knife at a 45° angle, cut the top ⅓ of each sweet potato off.
- Scoop. Scoop out the flesh of the sweet potatoes (from both the top and bottom portions) and place it into a bowl. *Keep about ¼-inch of the flesh in the bottom to make the shells sturdy enough for stuffing.
- Mix in the ingredients. Add ¼ teaspoon each of salt and pepper, a pinch of cayenne pepper (if using), ½ cup of cheddar cheese, 2 tablespoons of sour cream, and 2 teaspoons of lime juice in the same bowl. Use a potato masher to mash it all up, and then add the bacon mixture and stir to combine.
Bake Again
- Replace the filling. Spoon the sweet potato filling into the shells and top with some additional shredded cheese.
- Bake. Bake in the oven at 400°F (205°C) for 20-25 minutes or until hot and beginning to brown.
- Serve. Remove from the oven and serve immediately.
These twice-baked sweet potatoes pair well with practically everything! Take a look at my post on what to serve with sweet potatoes for some fantastic ideas! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Choose sweet potatoes that are roughly the same thickness so that they bake at the same rate.
- To make a sweet version, bake the potatoes as directed and then scoop out the flesh. In a bowl, mix the sweet potato flesh with 3 tablespoons each of brown sugar and softened butter, 3 ounces of softened cream cheese, ¼ teaspoon of cinnamon, a pinch of nutmeg, a pinch of ground ginger, and salt and pepper to taste. Mix it all together and scoop it back into the shells, then bake again as directed. *Feel free to top them with a handful of mini marshmallows if you like!
- All you need to do for a vegetarian variation is leave out the bacon!
🥡 Storing & Reheating
Keep your twice-baked sweet potatoes stored in a sealed container or wrapped tightly in Saran wrap in the fridge for up to 5 days.
Freezing Twice Baked Sweet Potatoes
Once cooled, double-wrap your potatoes in plastic cling film, followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months.
Reheating Twice Baked Sweet Potatoes
Place your potatoes onto a wire rack and heat in the oven at 375°F (190°C) for 15-20 minutes. Alternatively, they can be reheated using your air fryer.
To reheat from frozen, unwrap your frozen potatoes and place them into a baking dish. Cover with foil and reheat in the oven at 425°F (215°C) for 35 minutes, then remove the foil and bake for an additional 10-15 minutes.
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❓ Recipe FAQs
A baked potato has been baked in the oven. Meanwhile, a twice-baked potato is baked until tender, then the inside is scooped out and mixed with some toppings. The mixture is put back into the potato shell and then baked again.
If you find that the potatoes have a gummy texture, it is most likely because they were either over or under-baked. Bake them until perfectly cooked the first time and then for only about 20 minutes the second time.
Yes! You can easily reheat these potatoes in the oven at 375°F (190°C) for 15-20 minutes or in your air fryer at the same temperature until heated to your satisfaction.
🍠 More Sweet Potato Recipes
- Sauteed Sweet Potatoes - A simple and delicious sweet potato side dish that comes together in a snap!
- Sweet Potato Casserole - Everyone's favorite holiday dish, this sweet potato casserole is topped off with marshmallows!
- Microwave Baked Sweet Potatoes - Make some tasty baked sweet potatoes in a fraction of the time it would take in the oven!
- Roasted Sweet Potatoes & Onions - Sweet potatoes and onions are tossed with oil and baked in the oven!
- Sweet Potato Cornbread - Classic cornbread but with a yummy twist!
- Mashed Sweet Potatoes - You can enjoy these mashed potatoes as either sweet or savory!
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📖 Recipe Card
Twice Baked Sweet Potatoes
Ingredients
- 4 large sweet potatoes
- ½ tablespoon olive oil (extra virgin)
- 8 oz bacon (uncooked, diced)
- ⅓ cup green onions (sliced)
- ¼ cup jalapeno (seeds removed and diced)
- ¼ teaspoon each, salt & pepper (to taste)
- 1 pinch cayenne pepper (optional, to taste)
- ½ cup cheddar (white or yellow cheddar cheese, shredded, plus more for garnish)
- 2 tablespoon sour cream
- 2 teaspoon lime juice (fresh)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400°F (205°C).
- Place your sweet potatoes onto a baking sheet lined with foil or a nonstick baking mat. Pierce them all over using a fork and then rub them with olive oil.
- Bake in the preheated oven at 400°F (205°C) until tender, about 40 minutes.
- While the sweet potatoes are cooking, heat a skillet over medium heat and then add in the diced bacon. Cook, stirring occasionally, until the bacon is crispy (about 4 minutes). Drain the excess grease, stir in the green onions and jalapeno, and cook for one more minute. Then, remove the pan from the heat and set it aside.
- Once the potatoes are out of the oven, allow them to cool until you can handle them (don't turn off the oven). Holding the knife at a 45° angle, cut the top ⅓ of each sweet potato off.
- Scoop out the flesh of the sweet potatoes (from both the top and bottom portions) and place it into a bowl. *Keep about ¼-inch of the flesh in the bottom in order to make the shells.
- Add salt, pepper, cayenne pepper, cheddar cheese, sour cream, and lime juice in the same bowl. Use a potato masher to mash it all up, and then add the bacon mixture and stir to combine.
- Spoon the sweet potato filling into the shells and top with some additional shredded cheese.
- Bake in the oven at 400°F (205°C) for 20-25 minutes, or until hot and beginning to brown.
- Remove from the oven and serve immediately.
Notes
- Choose sweet potatoes that are roughly the same thickness so that they bake at the same rate.
- To make a sweet version, baked the potatoes as directed and then scoop out the flesh. In a bowl, mix the sweet potato flesh with 3 tablespoons of brown sugar, 3 tablespoons of room-temperature butter, 3 ounces of room-temperature cream cheese, ¼ teaspoon of cinnamon, a pinch of nutmeg, a pinch of ground ginger, and salt and pepper to taste. Mix it all together and scoop it back into the shells, then bake again as directed. *Feel free to top them with a handful of mini marshmallows if you like!
- For a vegetarian variation, all you need to do is leave out the bacon!
- To store: Keep your twice-baked sweet potatoes stored in an airtight container or tightly wrapped with plastic wrap in the fridge for up to 5 days.
- To freeze: Once cooled, double-wrap your potatoes in plastic cling film, followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months.
- To reheat: Place your potatoes onto a wire rack and heat in the oven at 375°F (190°C) for 15-20 minutes. Alternatively, they can be reheated using your air fryer.
- To reheat from frozen: Unwrap your frozen potatoes and place them into a baking dish. Cover with foil and reheat in the oven at 425°F (215°C) for 35 minutes, then remove the foil and bake for an additional 10-15 minutes.
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