Twice Baked Bourbon Hazelnut Sweet Potatoes Food

TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes on a baking sheet and rub them with the oil. Bake until soft, about 1 hour. Let cool enough so you can handle them.
• Slice the butter into pats and add to a large bowl. Add the bacon and sour cream.
• Cut each potato in half lengthwise and scrape out the insides into the bowl, being careful not to tear the skins. Leave a small rim of potato intact for support. Lay the hollowed-out skins on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, chili powder, green onions and some salt and pepper and mash until smooth. Spoon the filling into the potato skins.
• If baking right away, lower the oven temperature to 350 degrees F. Bake until the cheese is melted and the tops are brown, about 15 minutes.
• If cooking later, cover the stuffed potato skins with plastic wrap and refrigerate. Bake at 350 degrees F until the cheese is melted and the tops are brown, 15 to 20 minutes.

SAVORY TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.
• Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2. Mash pulp.
• In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.
• Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro.
• In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture.
• Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.

POBLANO-CHEDDAR TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Scrub the sweet potatoes and dry well; transfer to a baking sheet. Bake until easily pierced with a knife, about 40 minutes. Remove from the oven and let cool 5 minutes.
• Roast the poblanos over the flame of a gas burner (or under the broiler), turning, until charred all over, 4 to 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel off the charred skins and remove the stems and seeds. Finely chop the peppers and set aside.
• One at a time, hold each sweet potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, 3 tablespoons crema, the lime zest and adobo sauce until smooth. Stir in the poblanos and scallions; season with salt and pepper. Brush the potato skins with melted butter and season the insides with salt and pepper. Return to the baking sheet.
• Mound the filling into the sweet potato skins and sprinkle the tops with the cheese. Return to the oven and bake until the filling starts browning and the skins are crisp, 16 to 18 minutes. Season with salt.
• Stir the remaining 3 tablespoons crema in a small bowl with enough lime juice until thin enough to drizzle. Season with salt. Drizzle the lime crema over the sweet potatoes and top with cilantro.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
• Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
• Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.
• Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
• Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.
• Bake for 5 minutes, or until heated through.

TWICE BAKED SWEET POTATOES FOR THE SWEET TOOTH!

Steps:

• Preheat oven to 400°F.
• Wash potatoes and poke all over with a fork then rub with olive oil.
• Place potatoes that have been rubbed with oil in the oven naked for about 1 hour in the middle rack or until done, let cool until you are able to handle them.
• Once cooled slice potatoes in half and scoop out the insides being careful not to break the shell.
• Place the potato pulp in a bowl mash until smooth.
• Next mix in with the pulp the brown sugar, heavy cream, butter, maple syrup, cinnamon, nutmeg, and extract.
• Fold in raisins, pecans, and pineapple.
• Scoop pulp back into potato shells and place in a baking dish and bake for about 15-20 minutes or until heated well through.
• Remove from oven and top with marshmallows and place back into the oven and broil until marshmallows are toasted if desired.

SWEET TWICE BAKED SWEET POTATOES

Steps:

• Heat oven to 375 degrees.
• Line baking pan or cookie sheet with foil. Spray foil with cooking spray.
• Cut potatoes in half.
• Sprinkle with sea salt and place cut side down on prepared pan.
• Bake 30 minutes or until potato is tender.
• Holding potato in a cooking mitten, scoop out center in put into bowl, leaving a 1/4 inch thick shell.
• Add cheese, cream, sugar, cinnamon and pepper.
• Mash with a potato masher until will blended.
• Sprinkle inside of shells very lightly with sea salt, if desired.
• Spoon potato mixture evenly between 4 shells.
• Bake 8 to 10 minutes or until potatoes are heated throughout.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 450F.
• Wash each sweet potato well. Pierce each potato with a knife a couple of times on the top. Double-wrap each potato individually in foil.
• Bake for 45-60 minutes. The potatoes should be completely cooked, but not mushy.
• Carefully unwrap the potatoes and let them cool until you can handle them without gloves.
• Slice the top 1/2" off of each potato. Place the potato flesh in a mixing bowl. Scoop out the "guts" of the potato and add that to the bowl. Make sure to leave enough of the potato behind so that your potato retains its shape.
• Add the spices to the bowl and mix well. Stir in the syrup.
• Stuff the stuffing back into the 'taters.
• Top off with Craisins and 2-3 pecans.
• Toast in a 350F oven for 15 minutes.

TWICE BAKED SWEET POTATOES (THE NEELY'S)

Steps:

• Preheat oven to 375 degrees F.
• Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
• Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
• Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

LOADED TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
• Bake in the preheated oven until completely tender, about 35 minutes.
• Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
• Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
• Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
• Bake until heated through and tops have started to brown, 20 to 25 minutes.

TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.
• Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.
• Bake until sweet potatoes are heated through, 15 to 20 minutes.

CONTEST-WINNING TWICE-BAKED SWEET POTATOES

Steps:

• Pierce potatoes with a fork. Bake at 375° for 40-60 minutes or until tender. Let potatoes stand until cool enough to handle.Cut them in half lengthwise; carefully scoop out pulp, leaving a 1/4-in. shell. , Place pulp in a large bowl. Add orange juice. Melt 3 tablespoons butter; add to pulp and beat until smooth. Stuff the potato shells; place in an ungreased 15x10x1-in. baking pan. , In a small bowl, combine the flour, brown sugar, cinnamon, ginger and mace. Cut in remaining butter until crumbly. Stir in nuts. Sprinkle over potatoes. , Bake at 350° for 20-25 minutes or until golden and heated through.

VEGAN TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.
• Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.
• Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.
• Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.