From Thanksgiving all the way through New Years it seems like all we do is eat. OK, fine, that’s all year-round but for most people, the holiday season is a feeding frenzy. Parties for work, gatherings with families, & of course the holidays themselves are all centered around food. For most of those occasions, you’re asked to bring a dish & even if you aren’t, it’s still polite to do so. This Twice Baked Stuffed Sweet Potato is the perfect dish to bring to all of your holiday gatherings. It also makes for the coziest fall dinner so you should probably make it asap. Hey, consider it a “tester” for the holidays! Loaded with cheese, sour cream, scallions, & of course mashed sweet potato, this is an update on your classic twice baked potato. This easily is one of my favorite recipes & I have it feeling it will soon become yours too!
- 2 sweet potatoes
- ¼ cup sour cream
- 1 scallion, chopped
- ¼ cup cheddar cheese, shredded
- pinch of salt
- Place sweet potato on microwavable safe plate. Poke holes all over sweet potato with a fork & then microwave on high for 4-5 minutes or until soft. Let cool for about 5 minutes. Preheat oven to 350F.
- Cut potatoes in half, lengthwise. Scoop out the inside & place in a separate bowl leaving just the skin & about ¼ inch thickness on the sides/bottom. Place shells (cut sides up) on a parchment lined baking sheet & place in oven for about 25 minutes or until crisp.
- In mixing bowl with the potato mixture, add in sour cream, scallion, cheese, & salt. Stir to combine. Place mixture back into the sweet potatoes & top with additional cheese if desired. Bake for an additional 10 minutes. Serve & enjoy!
medium mixing bowl
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