Twice Baked Sweet Potatoes With Ham And Cheese Food

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LOADED TWICE-BAKED SWEET POTATOES



Loaded Twice-Baked Sweet Potatoes image

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

4 orange-fleshed sweet potatoes
½ tablespoon olive oil
1 (8 ounce) package bacon, diced
⅓ cup sliced green onions
¼ cup diced jalapeno peppers
salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
½ cup shredded sharp white Cheddar cheese
2 tablespoons creme fraiche
2 teaspoons fresh lime juice
2 tablespoons shredded sharp white Cheddar cheese, or to taste

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



Twice-Baked Sweet Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h45m

Yield 16 servings

Number Of Ingredients 9

8 sweet potatoes
3 tablespoons canola oil
1 stick (8 tablespoons) butter
1 cup chopped crisp-cooked bacon
1 cup sour cream
2 cups grated jack cheese
2 teaspoons chili powder
3 green onions, sliced
Kosher salt and freshly ground black pepper

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.

CREAMY TWICE-BAKED SWEET POTATOES



Creamy Twice-Baked Sweet Potatoes image

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

2 medium sweet potatoes (about 10 ounces each)
2 ounces cream cheese, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans

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.

TWICE-BAKED SWEET POTATOES WITH HAM AND CHEESE



Twice-baked sweet potatoes with ham and cheese image

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

4 sweet potatoes (8 to 10 oz. each)
2 Tbsp. butter
½ tsp. salt
½ tsp. pepper
1¼ cups shredded Manchego cheese (5 oz.)
3 Tbsp. grated Parmesan cheese
4 oz. baked ham, cut into ¼ in. dice
2 Tbsp. hulled pumpkin seeds, toasted

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

STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE



Stuffed Twice-Baked Potatoes with Ham, Mushrooms, and Gruyere Cheese image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

6 large baking potatoes, scrubbed clean
Rock salt
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 pound cooked ham, cut into julienne strips about 1 by 1/4-inch
1/4 pound button mushrooms, cut into julienne strips about 1 by 1/4-inch
Granulated salt or sea salt
Freshly ground black pepper
1/4 cup creme fraiche or sour cream
2 tablespoons unsalted butter, at room temperature
8 ounces shredded Gruyere, Swiss, or cheddar

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
  • Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
  • Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
  • Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
  • With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
  • Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
  • Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
  • Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
  • Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.

TWICE BAKED SWEET POTATOES



Twice Baked Sweet Potatoes image

These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 8

6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper

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.

Nutrition Facts : Calories 257 calorie, Fat 14 grams, SaturatedFat 8.5 grams, Cholesterol 41 milligrams, Sodium 250 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams

TWICE BAKED HAM AND CHEESE POTATOES



Twice Baked Ham and Cheese Potatoes image

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

6 medium potatoes
1 cup cheddar cheese, grated
1 1/2 cups milk
1 cup ham, chopped
1/2 pint sour cream
1/2 teaspoon onion salt
1/4 teaspoon pepper
1/4 cup butter
paprika or parsley flakes, for garnish

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



Twice Baked Sweet Potatoes image

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

6 sweet potatoes
2 tablespoons salad oil
1 (8 ounce) package cream cheese, softened
⅓ cup brown sugar
2 tablespoons margarine
1 tablespoon vanilla extract
¾ teaspoon salt
½ teaspoon pepper
⅓ cup chopped walnuts

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

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