Tuesday, June 9, 2015

Chipotle & Bacon Twice Baked Sweet Potatoes

These delicious Twice Baked Sweet Potatoes are filled with chipotle peppers, Cotija cheese, and bacon.  And they're darn tasty!

4 large sweet potatoes
Olive oil
8 ounces bacon, cooked and crumbled
2 T butter
1-2 chipotle peppers in adobo, chopped
1/2 C crumbled Cotija cheese (you can use plain feta, Parmesan, or goat cheese also) 
1 green onion, sliced
Salt & pepper, to taste
1 teaspoon garlic powder

Preheat the oven to 400 degrees.  Wash and dry the potatoes.  Rub each potato with some olive oil and season them with salt and pepper.  Wrap the potatoes in foil and place them on a sheet pan.  Bake the potatoes for 45 minutes to 1 hour or until the potatoes feel soft to the touch. Remove them from the oven and reduce the oven temperature to 350 degrees.

Using oven mitts or a potholder to hold the potatoes, remove them from the foil.  Split them down the middle and scoop out most of the inside into a bowl.  Mash the insides with the butter until the butter is melted.  Add in the remaining ingredients and stir it together.  Fill the potatoes back up with the filling.  Bake the potatoes for an additional 20 minutes to cook the filling and melt the cheese.

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