Twice-Baked Sweet Potato with Bacon and Sautéed Veggies

Twice Baked Sweet Potato, Bacon, Red Pepper, Onion, Corn, Green Onion, Fage

This twice-baked sweet potato will absolutely blow your mind! It's a go-to favorite of mine that's easy to make and unbelievably delicious. I hope you enjoy it as much as I do!



Serves: 2

Prep: 10 min

Cooking: 50 min

Total: 1 hr

Difficulty: easy


2 Sweet Potatoes

1 T Canola Oil

1 T Unsalted Butter

1/4 c Whole Milk

3/4 c Shredded Cheddar Cheese

1/4 t White Pepper

1 t Paprika

1 t Garlic Powder

5-6 drops Sriracha (more if you want to add a bigger kick)

4 pcs Bacon

1 c Julienned Red Pepper

1 c Julienned Yellow Onion

1/2 c Yellow Corn

4 T Minced Green Onion

2 T Fage Yogurt (or sour cream)

Salt to taste


For the potatoes:

Start by pre-heating your oven to 350 F and rinsing sweet potatoes under cold running water to remove any dirt that may still be on them.

Once cleaned, coat the sweet potatoes in canola oil (or your favorite olive oil) and sprinkle liberally with salt. Place on baking sheet lined with parchment paper and bake at 350 for 30-40 minutes until fork tender.

For the bacon:

While the potatoes are in the oven, pre-heat a pan over medium-high heat and cut your bacon into small squares. Once the pan is hot, place 1 teaspoon of oil into the pan (which will help render fat from the bacon) and place the bacon in the pan and cook until crisp.

Once cooked, remove the bacon onto paper towels and reserve the bacon fat!

For the veggies:

Pre-heat a pan over high heat. Once hot (very hot), add a tablespoon of bacon fat (which will add a ton of extra flavor) and place your red pepper in the pan, being careful not to splash any grease on yourself. Saute for a couple of minutes, then add the onion and continue to saute for another 2 minutes, until tender. Add the corn at the last minute, as it will cook very quickly. Season to taste with salt.

Back to the potatoes!:

Once the potatoes have been fully cooked, remove them from the oven and allow to cool. Once cooled and able to be handled, slice a small portion of the top of each potato off and spoon out the insides into a bowl. Mix in the butter, milk, cheddar cheese (reserving a small amount to sprinkle on top at the end), white pepper, paprika, garlic powder, Sriracha, 3/4 of the bacon, 3 T of the minced green onion and salt to taste. Mix until fully incorporated then spoon the mixture back into the potato skins. Sprinkle with the remaining cheddar cheese and place under a broiler just until the cheese has melted.

To serve:

Top your sweet potato with the sautéed onions, red pepper, corn, Fage yogurt (our sour cream), the remaining bacon and green onion and enjoy!