Twice-Baked Sweet Potatoes
I just love sweet potatoes, any type... this is a twist on the classic twice-baked potatoes. To make it even more interesting, I think I will try making this with Okinawan sweet potatoes (the purple type).
- 4 medium orange flesh sweet potatoes or yams
- ½ cup low-fat sour cream
- 3 tablespoons milk (or substitute 3 tablespoons butter)
- ¼ cup grated parmesan cheese
- Salt & fresh ground black pepper to taste
- 4 slices of bacon, cooked and crumbled
- 2 tablespoons chopped chives
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Pre-heat oven to 375 degrees. Half and bake the potatoes on a baking pan, cut side up, for about 35 minutes or until the insides are soft. Remove them from the oven, and let them cool down enough to handle. With a spoon, scoop out the meat and place in a bowl, leaving the skin intact. With a fork, gently mash the potato, and add the sour cream, milk, and Parmesan cheese. Season with salt and pepper. Stuff each potato skin with the potato mixture and return to the oven. Bake for 10-12 minutes. Let cool for a few minutes, sprinkle with bacon and chives, and serve.