TWICE-BAKED SWEET POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h45m
Yield 16 servings
Number Of Ingredients 9
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.
LOADED TWICE-BAKED SWEET POTATOES
They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.
Provided by Chef John
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 59.3 g, Cholesterol 49.7 mg, Fat 18.5 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 8.5 g, Sodium 740 mg, Sugar 12.6 g
TWICE-BAKED SWEET POTATOES
Provided by Amanda Haas
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Roast sweet potatoes: Preheat oven to 375 degrees F. Use a fork to prick the skin of each sweet potato several times. Place on a baking sheet lined with parchment paper and roast until tender, 50-60 minutes. (Note: Sweet potatoes can be roasted up to 2 days in advance. Once cooked, cool completely, then place in an airtight container and store in the refrigerator.)
- Bacon-Pecan Streusel: While the sweet potatoes are roasting, make the streusel. In a bowl, add flour and brown sugar and stir to combine. Add the diced butter; use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture develops pea-sized crumbles. Stir in the pecans and bacon. Cover and refrigerate until ready to use. (Note: Bacon-Pecan Streusel can be made up to 2 days in advance. Store in an airtight container in the refrigerator.)
- Filling: When the sweet potatoes are tender, remove from oven (leaving the oven on) and allow them to cool, about 10 minutes. When cool enough to handle, cut each in half lengthwise and carefully spoon out the flesh, leaving the skins intact. Place potato skins back onto the rimmed baking sheet and set aside. (Note: If you cut into the sweet potatoes and find they're not completely cooked, place them in the microwave for 1-2 minutes.)
- In a food processor, combine sweet potato flesh, cream, butter, cinnamon, nutmeg, and salt. Pulse to combine, starting on low; scrape down the sides of the bowl as needed and pulse again at medium, adding more cream (or water) if the mixture is too thick. When the mixture is creamy and smooth, taste, adjust seasoning, and transfer to a bowl.
- Spoon the sweet potato mixture into the hollowed-out skins, just to the top of the shell. Once all the shells have been filled, distribute remaining mixture evenly among the shells. (Note: This can be done up to one day ahead. Cover and store in the refrigerator; bring to room temperature before proceeding.) Sprinkle the streusel evenly on top of each filled shell. Return to the oven and bake, 10 minutes or until the streusel is toasted and lightly browned.
- Remove potatoes from the oven and turn on the broiler; set the rack to 6 inches beneath the heat source. Sprinkle mini marshmallows evenly on top of the potatoes. Just before you are ready to serve them, place the potatoes under the broiler. Broil, keeping a watchful eye to prevent burning, until the marshmallows are brown and toasty, 15-30 seconds. Serve immediately.
BAKED HAM WITH SWEET AND BAKED POTATOES
This recipe is very simple, and great to make for a crowd (it can also be easily be adjusted for a smaller group, as well). As written, it serves 8. My fabulous stepmother made this for a group of 14, while we were on vacation, and I thought that it was a great idea. You can also adjust the type of potatoes to your guests' preference. Enjoy!
Provided by Helping Hands
Categories One Dish Meal
Time 2h7m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Wash and dry potatoes.
- Prick each potato with a fork on front and back of potato.
- Place ham in the middle of roasting pan (without rack), or on large baking or cookie sheet.
- Surround ham with lightly buttered potatoes.
- Bake for 2 hours (this is an estimate; I usually follow the directions on the ham for cooking time).
- Carve ham, serve with potatoes, and enjoy.
Nutrition Facts : Calories 781.9, Fat 26, SaturatedFat 8.7, Cholesterol 235.9, Sodium 6915.1, Carbohydrate 27, Fiber 3.2, Sugar 3.3, Protein 103.5
TWICE-BAKED SWEET POTATOES WITH HAM AND CHEESE
Twice-baked sweet potatoes are twice as nice when stuffed with diced ham, shredded Manchego and grated Parmesan cheese! Packed with protein, this hearty baked sweet potato recipe can also be served as a light and healthy main dish for an easy weeknight meal.
Provided by By Hallmark staff
Yield Yield: 4 servings
Number Of Ingredients 8
Steps:
- Directions Preheat oven to 400°F. Prick potatoes. Place on foil-lined baking sheet. Bake 1 hour or until fork tender. Take potatoes out of oven. Increase oven temperature to 425°F. Slit potato skin lengthwise, stopping about 1 inch short of either end. Make crosswise slit at middle of potato. Pull skin outward and scoop most of flesh into large bowl, leaving ¼ inch thick shell. Place shells on clean baking sheet. Add butter, salt and pepper to potato flesh in bowl and whisk until combined. Fold in 1 cup of Manchego, the Parmesan and ham. Spoon mixture into potato shells. Bake 10 minutes. Sprinkle remaining ¼ cup Manchego over potatoes and bake 5 minutes or until cheese has melted. Sprinkle pumpkin seeds over potatoes.
Nutrition Facts : Nutrition facts Per serving
TWICE BAKED HAM AND CHEESE POTATOES
Make and share this Twice Baked Ham and Cheese Potatoes recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Potato
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bake potatoes at 400 degrees Fahrenheit for 1 hour until soft.
- Slice potatoes in half lengthwise.
- Scoop out insides, leaving a firm shell.
- Place potato pulp, cheddar cheese, milk, ham, sour cream, onion salt, pepper, and butter in a mixing bowl.
- Beat at high speed until smooth.
- Fill potato shells with mixture.
- Bake at 350 degrees Fahrenheit for 20 to 30 minutes.
- Garnish with paprika or parsley.
Nutrition Facts : Calories 456, Fat 25.2, SaturatedFat 15.1, Cholesterol 80.7, Sodium 611.7, Carbohydrate 41.6, Fiber 4.7, Sugar 3.1, Protein 17.1
TWICE BAKED SWEET POTATOES
This creamy sweet potato recipe is a huge hit with everyone. A friend served a version of these at a luncheon, and I absolutely loved it. I found some sweet potatoes in my fridge that I hadn't used and decided to try it. Everyone at work flipped over them! They're great with pork chops or steak, too!
Provided by SDELATORE
Categories Side Dish Vegetables Sweet Potatoes
Time 1h20m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 18.6 g, Cholesterol 20.5 mg, Fat 12.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 5 g, Sodium 246 mg, Sugar 8.4 g
CREAMY TWICE-BAKED SWEET POTATOES
I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. -Linda Call, Falun, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.
Nutrition Facts : Calories 297 calories, Fat 16g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 100mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 4g fiber), Protein 5g protein.
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