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Bacon & Cheese Twice Baked Sweet Potatoes

by | Jan 24, 2022

Bacon & Cheese Twice Baked Potatoes

  • 3 medium sweet potatoes (scrubbed)
  • 6 slices bacon
  • 4 tbsp unsalted butter (at room temperature, divided)
  • 1/2 cup shallots (2 shallots) (minced)
  • 1.5 tbsp Reload Magnum Seasoning
  • 1 tsp fresh thyme leaves (minced)
  • Kosher salt (to taste)
  • fresh ground pepper (to taste)
  • 1 extra large egg
  • 4 oz Taleggio cheese (small-diced)
  • 1 tbsp chives (minced)
  1. Preheat the oven to 400 degrees.
  2. Line a sheet pan with aluminum foil and spray with nonstick spray.
  3. Place the potatoes on the prepared sheet pan and poke holes with a fork in each potato to allow steam to escape.
  4. Bake the potatoes for 1 hour and 15 minutes, until very tender. Set aside until cool enough to handle.
  5. Meanwhile, cook bacon in a skillet over medium heat. Remove, chop fine and set aside.
  6. Add the shallots to bacon grease and saute for 4 to 5 minutes, until tender.
  7. Add the thyme and cook for 1 minutes. Drain and set aside.
  8. Cut the potatoes in half lengthwise and carefully scoop out some of the warm potato into a medium bowl leaving a 1/2 inch thick shell of sweet potato. Add the 4 tablespoons of butter to the scooped-out potato flesh and mash it with a fork.
  9. Add the egg, most of the bacon, shallots, Taleggio, Magnum and stir until combined.
  10. Spoon the mixture into the sweet potato shells and top each with remaining bacon and chives.
  11. Bake for 20 to 30 minutes, until puffed and lightly browned. Serve hot.

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