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    Home » Recipes » Side Dishes

    Angela @ BakeItWithLove.com · Leave a Comment

    Twice Baked Sweet Potatoes

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    Best twice baked sweet potatoes recipe pin with plated sweet potatoes and text heading.

    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!

    Best twice baked potatoes with savory filling served with more cheese on the side.
    These twice baked sweet potatoes are loaded with your favorite mix-ins!
    Jump to:
    • Savory Twice Baked Sweet Potatoes Recipe
    • 🥘 Twice Baked Sweet Potatoes Ingredients
    • 🔪 How To Make Twice Baked Sweet Potatoes
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • ❓ FAQ
    • 🍠 More Sweet Potato Recipes
    • 📋 Recipe
    • 💬 Comments

    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!

    Twice baked sweet potatoes ingredients measured out and ready to cook.
    • 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!*

    * indicates required

    🔪 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

    Twice baked sweet potatoes process photo 1 prepare the sweet potatoes to bake.
    Twice baked sweet potatoes process photo 2 bake the sweet potatoes until tender.
    Twice baked sweet potatoes process photo 3 crisp the bacon and combine with green onions while the sweet potatoes bake.
    1. Preheat. Preheat your oven to 400°F (205°C).
    2. 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.
    3. Bake. Bake in the preheated oven at 400°F (205°C) until tender, about 40 minutes.
    4. 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

    Twice baked sweet potatoes process photo 4 cut the baked potatoes top off.
    Twice baked sweet potatoes process photo 5 hollow out the tops and bottom leaving enough flesh to make the shell.
    Twice baked sweet potatoes process photo 6 mash the filling then add shredded cheese.
    Twice baked sweet potatoes process photo 7 add the combined bacon and green onions.
    Twice baked sweet potatoes process photo 8 mix until well combined.
    Twice baked sweet potatoes process photo 9 stuff into the shells and bake.
    1. 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.
    2. 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.
    3. 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

    1. Replace the filling. Spoon the sweet potato filling into the shells and top with some additional shredded cheese.
    2. Bake. Bake in the oven at 400°F (205°C) for 20-25 minutes or until hot and beginning to brown.
    3. 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 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!
    Twice baked sweet potatoes in a row of three on wooden cutting board with green onions on the side and scattered shredded white cheese around them.

    🥡 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. 

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    What's The Difference Between A Baked Potato And A Twice Baked Potato?

    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.

    Why Are My Twice Baked Sweet Potatoes Gummy?

    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.

    Do Twice Baked Sweet Potatoes Reheat Well?

    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.

    Twice baked sweet potatoes in a line on parchment paper before serving.

    🍠 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!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Twice baked sweet potatoes in a row of three on wooden cutting board with green onions on the side and scattered shredded white cheese around them.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 2 reviews

    Twice Baked Sweet Potatoes

    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!
    Author | Angela
    Servings: 4 servings
    Calories: 619kcal
    Prep 10 minutes
    Cooking 1 hour
    Total Time 1 hour 10 minutes
    Pin Recipe Share on Facebook

    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)

    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.
      4 large sweet potatoes, ½ tablespoon olive oil
      Twice baked sweet potatoes process photo 1 prepare the sweet potatoes to bake.
    • Bake in the preheated oven at 400°F (205°C) until tender, about 40 minutes.
      Twice baked sweet potatoes process photo 2 bake the sweet potatoes until tender.
    • 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.
      8 oz bacon, ⅓ cup green onions, ¼ cup jalapeno
      Twice baked sweet potatoes process photo 3 crisp the bacon and combine with green onions while the sweet potatoes bake.
    • 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.
      Twice baked sweet potatoes process photo 4 cut the baked potatoes top 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.
      Twice baked sweet potatoes process photo 5 hollow out the tops and bottom leaving enough flesh to make the shell.
    • 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.
      ¼ teaspoon each, salt & pepper, 1 pinch cayenne pepper, ½ cup cheddar, 2 tablespoon sour cream, 2 teaspoon lime juice
      Twice baked sweet potatoes process photo 7 add the combined bacon and green onions.
    • Spoon the sweet potato filling into the shells and top with some additional shredded cheese.
      Twice baked sweet potatoes process photo 9 stuff into the shells and bake.
    • 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.

    Equipment You May Need

    Baking Sheet
    Mixing Bowl
    Skillet

    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. 

    Nutrition

    Calories: 619kcal (31%) | Carbohydrates: 71g (24%) | Protein: 16g (32%) | Fat: 30g (46%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 52mg (17%) | Sodium: 809mg (35%) | Potassium: 1309mg (37%) | Fiber: 11g (46%) | Sugar: 15g (17%) | Vitamin A: 48554IU (971%) | Vitamin C: 17mg (21%) | Calcium: 212mg (21%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best twice baked sweet potatoes, how to make twice baked sweet potatoes, twice baked sweet potatoes, twice baked sweet potatoes ingredients, twice baked sweet potatoes savory, twice baked sweet potatoes sweet, twice baked sweet potatoes vegetarian
    Course Appetizer, Side Dish
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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