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!