Recipes Side Dish Vegetables Sweet Potatoes Loaded Twice-Baked Sweet Potatoes 5.0 (29) 25 Reviews 6 Photos These twice-baked sweet potatoes loaded with bacon, jalapeño, green onions, and sharp Cheddar can be prepped ahead of time and then baked when you're ready to serve. A delicious and beautiful way to serve sweet potatoes at Thanksgiving. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 16, 2024 Save Rate Print Share Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 55 mins Total Time: 1 hr 15 mins Servings: 4 Yield: 4 sweet potato halves Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 4 orange-fleshed sweet potatoes ½ tablespoon olive oil 1 (8 ounce) package bacon, diced ⅓ cup sliced green onions ¼ cup diced jalapeño peppers salt to taste freshly ground black pepper to taste cayenne pepper to taste ½ cup shredded sharp white Cheddar cheese 2 tablespoons creme fraiche 2 teaspoons fresh lime juice 2 tablespoons shredded sharp white Cheddar cheese, or to taste Directions Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart. Bake in the preheated oven until completely tender, about 35 minutes. Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeño; cook and stir for 1 minute. Remove from heat and set aside. Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells. Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top. Bake until heated through and tops have started to brown, 20 to 25 minutes. Chef John Chef's Notes It's best to pick sweet potatoes that are about equal in girth, not necessarily length.You can substitute sour cream or regular heavy cream for the crème fraîche if you like. I Made It Print Nutrition Facts (per serving) 464 Calories 19g Fat 59g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 464 % Daily Value * Total Fat 19g 24% Saturated Fat 9g 43% Cholesterol 50mg 17% Sodium 740mg 32% Total Carbohydrate 59g 22% Dietary Fiber 9g 32% Total Sugars 13g Protein 16g 33% Vitamin C 12mg 13% Calcium 228mg 18% Iron 2mg 13% Potassium 1123mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.