What can be better than baked potato? Baked and stuffed sweet potato! Think layers of melty cheese, bacon, and freshly sliced green onion baked until perfection. A foodie dream come true.
Sweet potatoes are great not only during the holiday season. They are versatile - bake them, roast them in the air fryer, make fries and casseroles.
Serve this sweet and savory side dish as an addition to any main course or add meat or vegetarian protein for one satisfying and wholesome meal.
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Twice-baked Sweet potatoes - I’ve used sweet potatoes in this recipe, but you can also use other kinds of potatoes. When choosing which potatoes to buy from the grocery store, keep the texture of potatoes in mind. The most crispy, fluffy potatoes are those that are high in starch and low in moisture (if using regular potatoes: Russet Potatoes are the best choice). While I’ve used large sweet potatoes, you may need to adjust the cooking time for smaller potatoes.
- Oil - Extra virgin olive oil is a great choice for coating these sweet potatoes but you could also use vegetable oil, canola oil, avocado oil, or coconut oil.
Preheat oven to 380 F.
Wash the potatoes with cold water and scrub (necessary step as we leave the skins on) and dry the potatoes with a paper towel or clean kitchen towel.
Place the potatoes on a baking dish, baking tray, or sheet pan, lined with foil or parchment paper. Pierce small holes with a large fork or a knife all around the potatoes. (4-5 places is enough).
Massage the potatoes with a little oil, and season with salt and pepper.
Bake 50-70 minutes.
Let cool to touch. Cut about ¼ off of the top lengthwise and scoop out the sweet potato flesh. Don’t get too close to the skin.
Potato filling. Transfer the sweet potatoes into a large bowl and mash potatoes until your desired consistency.
Mash it with a fork, potato masher, or for creamy texture in a food processor or using a hand mixer. I like to leave it a bit chunky.
Top with bacon, half of the cheese, green onions, paprika, salt, pepper, and sour cream (or you can use cream cheese).
Combine all with a spoon and spoon back into the potato skins. Top with remaining cheese and pop back into the oven until cheese melts (5-10minutes).
Garnish with crumbled bacon and sliced green onions.
- I recommend using a block of cheese and grating it yourself instead of pre-shredded cheese which often lacks fresh flavor and melting ability. I like to use Gruyere and Cheddar cheese.
- Make sure that your potatoes are firm and free of blemishes or sprouts. If your potatoes start to sprout after purchase, trim them off before baking.
- Poke holes in the potatoes before baking. This helps with air circulation and so that the potatoes don’t burst while baking. You can use a fork to poke the holes.
- As all ovens are different, use the cooking time as a guide and check the potatoes which should be soft with a crispy skin. If you can’t insert a fork into the potatoes with ease then they are not yet cooked through and require a longer cook time.
- Selecting sweet potatoes that are of similar size will ensure all potatoes bake evenly.
- If you don’t intend to eat the skins of your baked potatoes then it’s not absolutely necessary to oil and season the potatoes before baking. I do it because I enjoy eating the entire potato and the oil does a great job of adding some delicious crisp to the skin.
- Leftover baked sweet potato can be used in other recipes such as sweet potato shepherd's pie, sweet potato casserole, or other favorite sweet potato recipes.
- In case you are looking for next recipe to make with sweet potatoes try these ultra-creamy Whipped Sweet Potatoes.
Freezing And Storing Instructions
Store the twice baked sweet potatoes in an airtight container in the fridge for 1-2 days max.
Reheat in oven or air fryer at temperature - 400 degrees Fahrenheit for 10 minutes.
I don’t recommend freezing these.
The faster cooking method is usually always the healthiest way to cook sweet potatoes as it means that the potatoes are able to retain more nutrients. Boiling sweet potatoes is the fastest method, requiring only 20 minutes. That said, you won’t achieve crispy outer skin using the boiling method!
Baking sweet potatoes between 400F - 425F will take about 60 minutes for them to be fork-tender.
Absolutely! The skin is a great source of fiber, antioxidants, and other nutrients, supporting your gut health and helping you to feel fuller
Sweet Potato Recipes
Easy Side Dish Recipes
ALL SIDE DISH recipes.
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Twice Baked Sweet Potato With Bacon And Cheese
- 3 sweet potatoes, medium
- 8 slices bacon
- 2 tablespoon sour cream
- 3-4 stalks green onion, sliced
- Sea salt , to taste
- Black pepper , to taste
- 1 ½ teaspoon sweet paprika
- ¾ cup gruyere, shredded gruyere, cheddar, gouda, mozzarella (I used gryere and sharp cheddar)
- Preheat oven to 380 F.
- Wash the potatoes with cold water and scrub (necessary step as we leave the skins on) and dry the potatoes with a paper towel or clean kitchen towel.
- Place the potatoes on a baking dish, baking tray, or sheet pan, lined with foil or parchment paper. Pierce small holes with a large fork or a knife all around the potatoes. (4-5 places is enough).
- Massage the potatoes with a little oil, season with salt and pepper.
- Bake 50-70 minutes.
- Let cool to touch. Cut about ¼ off of the top lengthwise and scoop out the sweet potato flesh. Don’t get too close to the skin.
- Potato filling. Transfer the sweet potatoes into a large bowl and mash potatoes until your desired consistency. Mash it with a fork, potato masher or for creamy texture in a food processor or with using hand mixer. I like to leave it a bit chunky.
- Top with bacon, half of cheese, green onions, paprika, salt, pepper, sour cream (or you can use cream cheese). Combine all with a spoon and spoon back into the potato skins. Top with remaining cheese and pop back in to the oven until cheese melts (5-10minutes).
- Garnish with crumbled bacon and sliced green onions.
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.