Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Take the traditional baked potato and raise it up a few notches by swapping it out for a sweet potato and stuffing it with some great ingredients like bacon and sour cream. The flavor of this potato is fantastic and the sweet potato offers tantalizingly good flavor. 

Recipe by MyRecipes September 2011

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Credit: Antonis Achilleos

Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pierce potatoes all over with a fork and place in a shallow microwave-safe baking dish. Microwave on high, turning every 2 minutes, until tender, about 10 minutes total. Set aside to cool for 10 minutes.

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  • In a skillet over medium-high heat, cook bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain and cool. Crumble bacon.

  • Preheat oven to 400ºF. Halve potatoes lengthwise. Scoop out flesh into a large bowl, leaving shells of about 1/4-inch thickness. Place shells, cut sides up, on a baking sheet; bake until crisp, about 5 minutes.

  • Stir bacon, sour cream, tomatoes, scallions, salt and half of cheese into bowl with potato flesh. Spoon filling into shells, sprinkle with remaining cheese and return to oven. Bake until cheese is bubbling, about 10 minutes.

Nutrition Facts

564 calories; fat 28g; saturated fat 15g; protein 21g; carbohydrates 58g; fiber 8g; cholesterol 91mg; sodium 1097mg.
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