See more
Leigh Beisch Photo by: Leigh Beisch

Twice-Baked Sweet Potatoes With Bacon and Sour Cream

Health OCTOBER 2003

  • Yield: 2 servings (serving size: 1 potato)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 341
  • Fat: 6g
  • Saturated fat: 3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 15g
  • Carbohydrate: 57g
  • Fiber: 7g
  • Cholesterol: 30mg
  • Iron: 2mg
  • Sodium: 681mg
  • Calcium: 109mg

Go to Full Version of

Twice-Baked Sweet Potatoes With Bacon and Sour Cream Recipe