Leigh Beisch
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. 

How to Make It

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.

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