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!
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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.