Twice Baked Sweet Potatoes

Recipe by Jeremy Whitelaw (@thekitchenwhitelaw)Course: SidesDifficulty: Medium




  • 3 Medium Sweet Potatoes, scrubbed

  • 6 Slices of bacon

  • 4 Tablespoons unsalted butter, at room temperature, divided

  • 1/2 cup minced shallots (2 shallots)

  • 1.5 Tablespoons of Reload Magnum seasoning

  • 1 teaspoon minced fresh thyme leaves

  • Kosher salt

  • Freshly ground black pepper

  • 1 extra large egg

  • 4 ounces Taleggio cheese, small-diced

  • 1 Tablespoon minced chives


  • 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.


  • Be sure to check out Jeremy’s other recipes on IG and Facebook, @thekitchenwhitelaw! Comment below and let us know what you think and if you’ve tried it!
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