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High-five worthy twice-baked sweet (and spicy) potatoes

October 12, 2010

*This recipe is slightly adapted from Rachael Ray’s Twice Baked Jalapeno Popper Sweet Potatoes


OK – so everything that makes it on to this blog is WOW worthy, but it keeps getting better and better, and there is nothing I can do about that.

I almost slapped myself in the face when I tasted this to make sure it was really happening. It was, and here’s how:

I’ll put what I used first, and when different RR’s suggestions in italics and parenthesis beside it.

Ingredients

2 large sweet potatoes (4 medium)

2-3 small medium/mild spice peppers. (1 jalapeno, finely chopped)

1 tbsp EVOO (extra virgin olive oil)

Salt and pepper

1 clove garlic, chopped. (3 cloves, grated or finely chopped)

3-4 tablespoons grated onion

2 tablespoons sour cream

4 ounces softened cream cheese

2 rashers of bacon (1/2 pound bacon in RR’s recipe, but I can’t get good quality American bacon here so I didn’t use a lot)

4 scallions, sliced

1/2 cup extra-sharp yellow cheddar

Preparation:

Pre-heat oven to 400 F. Bake bacon until crisp, chop, then reserve.

Place sweet potatoes on baking sheet and rub with EVOO, salt and pepper. I used sea salt here because it looks and tastes better! Bake about 40 minutes, and when they’re cool enough scoop out the potato and put in a bowl.

This was difficult, and as you can tell from the picture above my potato skins didn’t hold as well as I’d hoped they would! Keep the skins on the baking sheet.

Mash the potatoes and add all the vegetables, sour cream and cream cheese. If you are jealous of my new IKEA blue mixing bowl, don’t worry. This is a normal feeling.

Then in twice-baked fashion you’ll need to scoop all this back into the skins.

Once the skins are refilled, sprinkle the cheese, bacon and scallions and bake until cheese is browned. This shouldn’t take more than a couple minutes so pay close attention.

Eat, high five yourself and then act giddy because you can’t believe how awesome you are.

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