Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees.
- Line a sheet pan with aluminum foil and spray with nonstick spray.
- Place the potatoes on the prepared sheet pan and poke holes with a fork in each potato to allow steam to escape.
- Bake the potatoes for 1 hour and 15 minutes, until very tender. Set aside until cool enough to handle.
- Meanwhile, cook bacon in a skillet over medium heat. Remove, chop fine and set aside.
- Add the shallots to bacon grease and saute for 4 to 5 minutes, until tender.
- Add the thyme and cook for 1 minutes. Drain and set aside.
- 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.
- Add the egg, most of the bacon, shallots, Taleggio, Magnum and stir until combined.
- Spoon the mixture into the sweet potato shells and top each with remaining bacon and chives.
- Bake for 20 to 30 minutes, until puffed and lightly browned. Serve hot.
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