ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Twice-Baked Sweet Potatoes With Bacon and Sour Cream

Leigh Beisch
Yield

2 servings (serving size: 1 potato)

Just like traditional baked potatoes, these loaded sweet potatoes get the royal treatment when topped with bacon and sour cream. They're savory, delicious, and work well as weeknight meal idea. 

Ingredients

  • 2 medium sweet potatoes (8 to 10 ounces each)
  • 3 ounces Canadian bacon, diced
  • 2 tablespoons reduced-fat sour cream
  • 3 teaspoons chopped fresh chives
  • 2 tablespoons shredded reduced-fat sharp cheddar cheese

Nutrition Information

  • calories 341
  • fat 6 g
  • satfat 3 g
  • monofat 2 g
  • polyfat 1 g
  • protein 15 g
  • carbohydrate 57 g
  • fiber 7 g
  • cholesterol 30 mg
  • iron 2 mg
  • sodium 681 mg
  • calcium 109 mg

How to Make It

  1. Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl. Spoon mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 teaspoon chives.