These twice-baked loaded sweet potatoes make the perfect side dish for any meal!
- 4 Sweet potatoes
- 3 tablespoons brown sugar
- 5 tablespoons Milk
- 3 tablespoons Softened butter
- 2 teaspoons Cinnamon
- Pinch of salt and pepper
- ½ cups Grated sharp white cheddar cheese
- ½ cups Grated marble cheese
- 4 bands Bacon cooked, heated, drained and crumbled
- Chives, if desired
- Sour cream, if desired
Preheat the oven to 375ºF.
Place the potatoes on a large baking dish. Pierce each potato with a fork. Bake for 1 hour or until tender. Take out of the oven and let cool down.
Cut each potato in half lengthwise and scoop out the flesh into a medium bowl, making sure to leave a thin layer on the potato skins.
To the filling, add brown sugar, milk, butter, cinnamon, salt and pepper. Mix well.
Stuff each potato with the mixture and top with cheese. Bake for 15 minutes or until filling is hot and cheese is melted. Remove from oven and top with bacon, chives and sour cream. Serve immediately.