Twice-Baked Sweet Potatoes With Bacon and Sour Cream

twice-baked-sweet-potatoes Recipe
Leigh Beisch

Yield:

2 servings (serving size: 1 potato)

Nutritional 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

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

Preparation

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.

Note:

Lori Longbotham,

October 2003
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