Stuffed Sweet Potatoes - Twice Baked Sweet Potatoes

Wash 3 medium sweet potatoes.

Prick the sweet potatoes with a fork on all sides.

Rub the sweet potatoes with olive oil.

Bake the sweet potatoes at 375°F (190°C) for 45-60 minutes or until tender when pierced with a knife.

Cook 3-4 slices of bacon until crispy.

Make a cut on the top of each baked potato.

Scoop out the inside of each potato into a bowl.

Add ½ tsp (3g) salt, ¼ tsp (1g) nutmeg, ¼ cup (60g) cream cheese, 2 tbsp (15g) green onion, chopped, and ¾ cup (75g) Cheddar cheese, grated to the potato insides.

Crumble the cooked bacon and mix it into the potato mixture, leaving some bacon for later.

Divide the potato mixture back into the potato shells.

Top each filled potato with ¼ cup (25g) Cheddar cheese, grated.

Bake the stuffed sweet potatoes at 375°F (190°C) for 15-20 minutes more.

Sprinkle bacon crumbs and ¼ cup (25g) pecans, toasted and chopped on top before serving.

Spice Level:

Dietary