Double Stuffed Sweet Potato with Parmesan, Chives, and Crispy Bacon

Sweet and salty roasted sweet potatoes filled with crispy bacon, shredded parmesan, and fresh chives.  

When you want something a little different that hits with the sweet, salty and savory , try this recipe.  The Parmesan and bacon combine with the sweetness of the potato to bring a burst of flavor. It’s super easy to make and great for dinner parties or holiday buffets. Besides tasting great and adding color you can also feel good about the vitamins and goodness in sweet potatoes. Although sweet potatoes have had a resurgence lately  I still think it's an overlooked starch that should be incorporated more in everyday meals.

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What ingredients do you need for double stuffed sweet potatoes?

• Sweet Potatoes
• Butter
• Maple Syrup
• Milk
• Bacon
• Parmesan
• Chives
• Salt
• Black Pepper
• Vegetable oil

The Recipe…

Preheat the oven to 350 ℉. Place potatoes on a sheet, drizzle with oil, and season with salt and pepper. Place in the oven and bake until fork tender (about 40 minutes). Take out of the oven and let them cool down. When cool enough to handle, cut the sweet potatoes in half lengthwise.

In a large bowl, scoop out the insides leaving enough to hold up sides like a canoe. Mix the sweet potatoes filling with butter, milk, maple syrup, parmesan, and bacon. Season with salt and pepper.  Keep a little of the parmesan, chives, and bacon to sprinkle on top.

Using a spoon, fill the skins of the potatoes using the potato mixture you just created. Sprinkle extra toppings on top. (If you are making these ahead of time you can refrigerate or freeze at this point before finishing in the oven. )

Before serving, place filled potatoes in an ovenproof dish and bake in the oven until heated through and a little brown on the top before serving.

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‍Recipe Tips:

• For cooking  bacon, place it in the oven on a sheet tray with parchment paper at 350℉ for 12-15 minutes. This will keep your stovetop clean without bacon splatter getting everywhere.  

Make Ahead:

• Double stuffed sweet potatoes can be made 2 days before. After they are made, wrap the sweet potatoes in the pan that you would reheat them in. You want to double wrap with plastic wrap, so that no moisture gets in and put it in the fridge. On the day of service, cover with foil wrap and set the oven to 350 . Heat until warmed throughout about 20 minutes.
• For the toppings (parmesan, bacon, chives, etc) you want to cut or cook them the day of. Then when the sweet potatoes come out of the oven, sprinkle on your toppings.
• You can also just bake the potatoes the day before and then cut and fill the next day if you choose.

Storing tips:

Store finished potatoes in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container.