So, Let Me Tell You Why I Love Twice Baked Sweet Potatoes
Okay, picture this: it’s a chilly evening, my kitchen’s a disaster (who’s isn’t after a long workday?), and I just want something comforting but not the same old baked potato. That’s when I usually turn to twice baked sweet potatoes. I first stumbled on them at a family potluck where my aunt showed up with what was basically a sweet potato wearing a mashed potato disguise—it was heavenly. Since then, I’ve messed around with the recipe so much it’s barely recognizable, but honestly, that’s part of the fun. Plus, it’s one of those dishes that makes you look like you’ve got your life together when you bring it to the table—even if you don’t. (Spoiler: I never do.)
Why Make These, Apart From the Fact They’re Delicious?
I make these when I want to feel a bit fancy, but not, like, soufflé-level effort. My family practically fights each other for the crispy skins (is that just us?). Apparently the combo of creamy insides—including a little magic from whichever cheese I have lurking in the fridge—hits the spot for everyone. Sometimes my brother puts way too much hot sauce on his; it’s honestly a crime. And don’t get me started on the washing up… but still, worth it every time. Also, these almost always disappear faster than I think they will (my unofficial rule is: double the batch if you want leftovers for tomorrow, except, well, see Storage Notes below—because are leftovers a myth?).
What You’ll Need (and My Ramblings About Ingredients)
- 4 medium sweet potatoes (I’ve used the jumbo ones, but they’re a bit tricky to stuff. Sometimes I just halve them if they’re monsters.)
- Olive oil (Or butter, which my grandmother swore by, but I think olive oil makes things simpler.)
- Salt and pepper (Don’t overthink it. I’ve reached for garlic salt once in desperation—didn’t hate it.)
- 1/2 cup sour cream (Greek yogurt works fine if it’s all you have. I do this when I forget I used the last of the sour cream for tacos.)
- 1 cup shredded cheese (Cheddar is my go-to; but I’ve thrown in crumbled feta or even oozy goat’s cheese in a pinch. Total game changer.)
- 2 green onions, chopped (or just a big handful of chives from the garden—when I actually remember to pick them.)
- 2-4 strips cooked bacon, crumbled (Totally optional, but my dad gives me a hard time if there’s no bacon. Smoked paprika is nice if you’re skipping the meat.)
- Anything else you fancy—sometimes I toss in a pinch of cayenne, or top with some toasted seeds for crunch (I once tried raisins—don’t do that.)
How I Actually Make These (With a Few Tangents Along the Way)
- First up: crank oven to 400°F (205°C). Give your sweet potatoes a good scrub, then jab them a few times with a fork (nothing like taking your day out on a potato). Rub them with a smidge of olive oil and sprinkle with salt.
- Stick those taters directly on the rack—yep, right onto it. Bake till they’re fork-tender, about 45-55 minutes. Sometimes it’s a smidge longer if mine are really thick. And it’s fine if they ooze a bit.
- Let them cool just enough to handle without yelping, then slice them open lengthways and scoop out the insides into a big bowl. Don’t scoop too close to the skin or you’ll end up with floppy boats (learned that the messy way…). Leave a little border.
- Mash up the sweet potato flesh with sour cream, a pinch more salt and pepper, most of the cheese, and—if you want—bacon and green onions. This is where I sneak a taste (for, er, quality control). If it’s too thick, a splash of milk does the trick.
- Spoon (or, honestly, pile) the filling back into the skins. Top with the last bit of cheese and extra bacon, if you’re feeling wild.
- Pop them back in the oven for another 15ish minutes until they’re golden and a bit bubbly.
- Scatter over extra green onion; stare at them for a second, then dig in.
A Few Notes No One Warns You About
- Sometimes the skins tear, and you know what? No one notices once they’re baked twice. I call them ‘rustic.’
- If you over-scoop, patch the skin with a bit of mashed filling. It works!
- The filling honestly tastes better if you let it cool five minutes (though, does anyone actually have that patience?)
Experimenting With Variations (Some Worked, One Definitely Didn’t)
- Added black beans and cumin for a sort of Tex-Mex twist. Totally worked. Ate two immediately.
- Tried maple syrup and pecans once… and somehow it turned into a strange dessert mash-up my family dubbed ‘breakfast confusion.’
- Substituted sharp blue cheese instead of cheddar once. Too funky for me, but maybe you’re braver.
What Kit Do You Need? (Spoiler: Not Much)
- Baking sheet—though for ages I just used a battered old roasting tin. Works the same. Cover with foil if you hate cleaning up sticky bits.
- Mixing bowl, fork or potato masher—a wooden spoon if you must, though it’s harder work.
- A sharp knife. (Or a not-so-sharp knife, honestly—it won’t stop you. Just go slowly.)
Don’t have a potato masher? A mug works in a pinch—not elegant but, hey, needs must.
How to Store Them (Not That You’ll Have Leftovers)
These keep fine in the fridge for up to three days, probably longer, but I never get to test that. They do well reheated in the oven or even zapped in the microwave. They lose their crispy tops in the micro though. Still tasty. I think they taste even better the next day, but don’t tell my kids or there’ll be a war over breakfast.
How We Serve Twice Baked Sweet Potatoes in My House
Usually, they show up as a side with roast chicken—or just with a big tangled salad if I’m feeling healthy. For special occasions, I sometimes sprinkle on pomegranate seeds and a spoonful of yogurt, which looks wildly chef-like but takes seconds. At Christmas, someone’s always asking for these instead of mashed potatoes (blasphemy?)
Mistakes I’ve Actually Made (So You Don’t Have To)
- I once tried to speed up the first bake in the microwave—NOPE, the skins collapsed and I ended up with sweet potato puree boats.
- Don’t add the cheese too soon or it’ll burn. On second thought, a little burnt cheese is kind of great. Up to you.
- Never skip oiling the skins before the first bake. Dry, crinkly skins, not good eats. Trust me.
A Bunch of FAQ, Because Yes, People Actually Ask These
- Can I freeze these?
- I mean, you can—wrap them up good and tight. But they’re a bit soggy when thawed. I’d say eat fresh if you can.
- Do they work with white potatoes?
- Absolutely! They’re maybe a bit more classic that way. Sweet potatoes are more my jam these days, but white ones are still winners.
- Do you have to eat the skin?
- No, but honestly it’s the best bit. Gets all crispy and practically calls your name from the oven.
- Where do you get good sweet potatoes?
- Local farmer’s market tends to have the best, though I’ve used the sad ones from the back of my crisper too. Check out this Serious Eats guide to sweet potato shopping if you want way more details than I can muster on a Friday night.
- Bacon substitute?
- Honestly, smoked paprika does the trick for me, or even crispy fried shallots. The bacon’s for fun, not mandatory!
- Any ideas for toppings?
- Ooh, loads! Spiced seeds, herby yogurt, sriracha, even a few chives or cilantro. For oddball inspiration (like nacho-style potatoes?), see these Bon Appétit ideas.
Anyway, before I get off track: if you haven’t made twice baked sweet potatoes yet, you should give it a try. Even my picky friend Dave says they’re “alright”—which, if you know Dave, is high praise.
Hope your kitchen smells as good as mine does when you make these. If you want more cozy potato recipes, there’s a great piece over at Food52 too.
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons unsalted butter, softened
- 1/4 cup sour cream
- 1/4 cup grated cheddar cheese
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
1Preheat the oven to 400°F (200°C). Wash the sweet potatoes and prick each several times with a fork.
-
2Place the sweet potatoes on a baking sheet and bake for 50 to 60 minutes, until tender when pierced with a fork.
-
3Let the sweet potatoes cool slightly. Slice each potato in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving a 1/4-inch border inside the skins.
-
4Mash the sweet potato flesh with butter, sour cream, cinnamon, salt, and pepper until smooth. Fold in half of the chives and half of the cheddar cheese.
-
5Spoon the mashed mixture back into the sweet potato skins. Top with the remaining cheddar cheese.
-
6Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, until heated through and the cheese is melted. Garnish with remaining chives before serving.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
230 caloriescal
Protein:
5gg
Fat:
7gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
38gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
