Loaded Baked Sweet Potatoes
Indulge in these loaded baked sweet potato halves filled with crispy bacon, gooey melted cheese, and perfectly cooked eggs for a delicious breakfast option that’s both savory and satisfying.
Ingredients
Sweet Potatoes
- 2 large large sweet potatoes Peeled not necessary; choose evenly sized.
Bacon and Eggs
- 4 slices slices of bacon Regular or thick-cut.
- 4 pieces eggs Cook to preference: sunny-side-up or scrambled.
Cheese
- 1 cup shredded cheese Cheddar recommended; Monterey Jack, pepper jack, or sharp Colby work well.
Seasoning and Garnishes
- to taste salt
- to taste pepper
- optional chives or green onions Thinly sliced for garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and arrange a rack in the center.
- Wash and dry the sweet potatoes. Pierce each several times with a fork.
- Place the sweet potatoes on the oven rack or a baking sheet and bake 45-60 minutes until tender.
Cooking
- While potatoes roast, heat a skillet over medium heat and cook bacon until crispy. Transfer to a paper towel and crumble when cool.
- In the same skillet, cook the eggs to preference and season lightly with salt and pepper.
- Once potatoes are tender, let cool for 5 minutes. Slice them lengthwise and scoop out some flesh to make room for filling.
- Divide bacon and eggs among the potato halves, then top each with cheese.
- Return the filled potatoes to the oven for 5-10 minutes until cheese is melted.
- Finish with a pinch of salt and pepper, and garnish with chives or green onions before serving.
Notes
Pair with a green salad or toasted bread for a complete meal. Make it sweet with a touch of maple syrup and smoked paprika.