Bacon & Cheese Twice Baked Sweet Potatoes
07 Dec 2022
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Rated 5.0 stars by 1 users
appetizer
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)
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.
Place the potatoes on the prepared sheet pan and poke holes with a fork in each potato to allow steam to escape.
Meanwhile, cook bacon in a skillet over medium heat. Remove, chop fine and set aside.
Meanwhile, cook bacon in a skillet over medium heat. Remove, chop fine and set aside.
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.
Add the egg, most of the bacon, shallots, Taleggio, Magnum and stir until combined.
Bake for 20 to 30 minutes, until puffed and lightly browned. Serve hot.
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