These Stuffed Sweet Potatoes are Calling Your Name!!

The sweet potato!!  Yes, we’ve all heard about how nutritional these brightly fleshed potatoes can be, but just how do you cook it? In my opinion, a sweet potato is already sweet enough without being drowned in brown sugar & marshmallows! Although there isn’t anything wrong with liking them that way, I like mine a bit more savory.  A savory sweet potato? Oh yes…you need this in your life! Once you try this recipe, you’ll worship me…don’t worry, I’ll let you;)

This recipe delivers a super smooth & savory sweet potato that is to die for!!  A healthier alternative to other twice baked potato recipes since sweet potatoes are the king of beta-carotene!!  It’s actually very helpful to include some fat in your sweet potato containing meals. Research has shown that incorporating a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. Of course, this minimal amount of fat can be very easy to achieve!  Their ability to provide us with a key antioxidant like beta-carotene makes them a standout against other food options!

**TIP-In the past when I have cooked with these rock like vegetables, I have dreaded trying to dismantle them lol!Never & I mean NEVER attempt to chop up a raw sweet potato unless you are wanting one less finger on your hand -Aaaaah!  Repeatedly stab those little dolls with a fork and pop them in the microwave to soften them up before attacking them with your knife;)  It will save you time, patience & keep all of your fingers intact.  Your hands will thank you later!

Ingredients:

4 regular sweet potatoes or 2 enormous ones like I have lol!

4 strips bacon or ham

1/2 cup sour cream

1/2 onion chopped

2 TBS butter softened

1 tsp. crushed garlic

1/2 teaspoon salt

6 ounces shredded Cheese

Preparation

  1. Pierce potatoes all over with a fork and place in a shallow microwave-safe baking dish. Microwave on high, turning every 2 minutes, until tender, about 10 minutes total. Set aside to cool for 10 minutes. This makes them MUCH easier to cut & scoop out;)

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2. In a skillet over medium-high heat, cook bacon/ham until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain and cool. Crumble bacon.

3. Preheat oven to 400ºF. Halve potatoes lengthwise. Scoop out flesh into a large bowl, leaving shells of about 1/4-inch thickness. Place shells, cut sides up, on a baking sheet; bake until crisp, about 5 minutes.

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4. Stir bacon, sour cream, onions, garlic, butter, salt and half of cheese into bowl with potato flesh. Spoon filling into shells, sprinkle with remaining cheese and return to oven. Bake until cheese is bubbling, about 10 minutes.

These suckers fly off of the plate & I have never had one complaint! From the pickiest eaters to lovers of all food; everyone loves them;)  Deliciously cheesy & oh-so-easy!!  Dig in & Enjoy!

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