Twice Baked Sweet Potatoes with Bacon and Goat Cheese

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Sweet Potatoes are one of my favorite foods — there’s just something about the orange color, the sweet taste, and the fact that they are a carb but are still pretty healthy for you, as far as potatoes go. When I first started “cooking” I would make a huge baked sweet potato for lunch, load it up with goat cheese, and dig in. I love the sweet and savory combination of the creamy goat cheese and the sweet potato carb-filled goodness.

So, when I was developing the recipe, I wanted to do a callback to all those baked sweet potatoes and goat cheese I ate when I first started cooking for myself. And I had to include the one thing we all love– bacon.

These potatoes are great for a meal (throw an egg on ’em for some extra protein), a side dish, or even to take to your next BBQ (this recipe can be easily doubled or tripled). People will love them as they are a twist on the classic twice baked white potato.

Twice Baked Sweet Potatoes with Bacon and Goat Cheese


  • 2 medium sweet potatoes
  • 2 oz cream cheese
  • 1/3 cup sour cream
  • 6 strips of prepared bacon, chopped
  • 5 oz goat cheese
  • 1/3 cup green onions
  • salt, pepper, paprika


Bake your sweet potatoes in a 400 degree oven for about an hour, or until tender. If you’re lazy like me, you can buy a potato pocket which allows you to cook them in the microwave for around 8 minutes. Up to you.

When your potatoes are done, slice them lengthwise, and scoop out all the cooked flesh. Place in a bowl with your cream cheese, sour cream, salt and pepper, half of your goat cheese, and chopped bacon.

Blend with a handheld mixer until all is incorporated. Place the mixture back into the potatoes and pop in the oven at 350 for 3 minutes. Top with remaining goat cheese and sprinkle with paprika. Enjoy!