Stuffed Sweet Potatoes
Recipe: #21852
November 22, 2015
Categories: Side Dishes, Sweet Potato/Yam, Sunday Dinner, Oven Bake, Gluten-Free, High Fiber, No Eggs, more
"I like these even better that regular potatoes, make this and you be the judge"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (304 g)
- Calories 400
- Total Fat - 19.9 g
- Saturated Fat - 8.1 g
- Cholesterol - 54.6 mg
- Sodium - 866.3 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 5.8 g
- Sugars - 0.4 g
- Protein - 25.3 g
- Calcium - 224.7 mg
- Iron - 7.8 mg
- Vitamin C - 27 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Wash Sweet Potatoes and pierce with fork
Step 2
Place on Microwave safe plate or paper towels in microwave (they also may be cooked in oven time will vary).
Step 3
Cook on High for about 15 minutes turning after 5 minutes or until fork tender.
Step 4
Let cool a few minutes and slice potatoes length wise.
Step 5
Preheat oven to 325°.
Step 6
Scoop out inside of potatoes in a separate bowl leaving about 1/4 inch shell.
Step 7
Mash Sweet potatoes until smooth and fluffy. Mix in bacon and sour cream, salt and pepper.
Step 8
Spoon mixture into shells then place into a greased baking dish. Top with shredded cheese and scallions
Step 9
Bake at 325° for 20 minutes (uncovered)
Tips
No special items needed.
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