Twice-cooked sweet potatoes stuffed with bacon, sour cream and chives and topped with melted cheese. Yum.
- 4 Medium sweet potatoes, rinsed and scrubbed
- 6 slices cooked bacon
- ¼ cups Sour cream
- 2 tablespoons Chopped fresh chives
- ½ cups Grated Monterey Jack cheese
Heat the oven to 400ºF. Line a baking sheet with aluminum foil. Prick the sweet potatoes all over with a fork, then place them on the prepared baking sheet. Bake the sweet potatoes for 1 hour until tender and cooked through. Set aside until cool enough to handle.
Cut the cooled sweet potatoes in half lengthwise, then use a spoon to scoop out the pulp, leaving a ¼-inch wall. Transfer the pulp to a large bowl and return the sweet potato shells to the baking sheet. Crumble 4 slices of cooked bacon and add to the bowl. Add sour cream and 1 tbsp chopped chives. Stir to combine.
Pour the filling into the shells. Sprinkle the top with grated cheese. Bake at 400ºF for 5-10 minutes until cheese is melted. Top with the remaining 2 slices of bacon, crumbled, and the remaining tablespoon of chopped chives.