Spicy Twice Baked Sweet Potatoes with Bacon & Cheddar
Using the sweet potato jacket to hold the flavorful filling makes these twice baked potatoes incredibly portable. Perfect for backyard dinners, or make-ahead for your camping adventures. If you don’t have pickled jalapenos, chipotles in adobo make a delicious substitute.
- 4 medium sweet potatoes (about 12 ounces each)
4 ounces Cabot Vermont Sharp Cheddar cheese, shredded (1 cup)
- 4 slices cooked bacon, crumbled
¼ cup sour cream
- 2 scallions, chopped and divided
- 2 tablespoons chopped pickled jalapenos
- 2 tablespoons unsalted butter
½ teaspoon salt
½ teaspoon ground pepper
PREHEAT oven to 400°F. Line a large rimmed baking sheet with parchment paper.
PRICK sweet potatoes in a few places all over with a fork and place on the prepared pan. Bake until tender, 45 minutes to 1 hour. Let stand until cool enough to handle.
SPLIT the potatoes and scoop out the flesh into a medium bowl, keeping the skins intact. Add cheese, bacon, sour cream, half the scallions, jalapenos, butter, salt, and pepper to the sweet potato flesh and mash with a potato masher until smooth. Scoop the sweet potato mixture back into the sweet potato skins. Top with the remaining scallions. Wrap each sweet potato in foil. Freeze for up to 3 months.
To heat in the oven: Preheat oven to 450°F. Unwrap a frozen stuffed sweet potato and place on an oven-safe tray or pan. Bake until the filling is bubbling, about 1 hour. (If baking from thawed, it will only need about 20 minutes.)
To heat over a campfire: Place foil-wrapped sweet potato on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 20 to 30 minutes if partially thawed, up to 1 hour if frozen.