I love Thanksgiving! It’s such a fun time to spend with great people–people you love! I WISH that I could spend mine with my family, but unfortunately home is too far away with too short of a holiday break to travel back.
MY first year at Orphan Thanksgiving, I made my Grandma Jane’s twice baked potatoes. They’re truly one of, if not my most, favorite foods. They’re delicious–but also
This recipe was one that my mom sent me from Sunset magazine! She knows I LOVE me some sweet potatoes, and she knows even more so that I love me some twice baked potatoes! Nom nom nom! Soooo delicious! So, I made this recipe – Twice Baked Sweet Potatoes with Goat Cheese & Bacon…AND THEY WERE A HIT!
These are actually super simple to make–I hesitate to say
I made 20 last year, but I came to the realization that that didn’t mean I needed to double every timing aspect of the recipe. But regardless, I’ll share with you what I did for my 20
What you’ll need:
- 10 sweet potatoes (of varying sizes)
- 1 lb of bacon – I used maple glazed
- 10 oz of goat cheese
oil – extravirgin
- milk (I used an almond/coconut blend)
- 3 tablespoons maple syrup
- chopped chives
- kosher salt and pepper to taste
First things first, preheat your oven to 350 degrees.
While it heats up, prepare the potatoes. Prick the potatoes multiple times with a fork, and slather with olive oil so that it coats the potato skin.
Once the oven has heated, baked the potatoes for 1 hour to 75 minutes. (I did 90 minutes and this was too much). Your potatoes should be cooked and tender, but not
While the potatoes are baking,
Once the potatoes have been cooked, please please PLEASE allow them to cool for at least 15 minutes before trying to scoop out the insides. Be sure to leave the oven ON.
Once cooled, scoop out the insides of the potatoes. If you’re new to twice-baked potatoes, make sure that you leave a little bit of potato on the interior of the potato skin. That will ensure that your potatoes maintain structure once filled with filling.
Once the filling has been scooped out, crush the potato removed from skins with a fork. Then mix in half of the roughly chopped bacon. Crumble half of the goat cheese into the potato + bacon mixture, and then mix in. As the goat cheese melt, you’ll find your mixture gets VERY creamy.
Fill the potato shells with the entire mixture, evenly dispersing it between the potatoes.
Chill these filled potatoes before attending your party (assuming the party is not at your house…).
Prior to enjoying, bake for 20-30 more minutes. Then top with crumbled goat cheese, remaining bacon, and chives!
I make no promise that these are “healthy,” but they’re a a healthier option! And it’s always fun to try to find healthier options of your holiday favorites!
To make this completely 21 day fix approved–switch out regular bacon for turkey bacon! And/or decrease the amount of cheese! 🙂 And stick with smaller sweet potatoes!
ENJOY! And try to stay healthy this holiday season my friends!