Twice Baked Sweet Potatoes
Warm, comforting twice baked sweet potatoes filled with a fluffy sour cream and cheese mash, perfect as a hearty side or satisfying vegetarian main dish.
Ingredients
Main Ingredients
- 4 medium sweet potatoes about 2–2½ lbs total
- 1/2 cup sour cream can be dairy-free
- 1/4 cup milk whole, 2%, or a non-dairy milk
- 1/4 cup shredded cheese cheddar or mozzarella work well
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- to taste Salt and pepper
- to garnish Chopped green onions
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment.
- Pierce each sweet potato several times with a fork and place on the baking sheet.
- Bake for 45–60 minutes, until a knife easily slides into the center of the potatoes.
- Remove from oven and let cool for 5–10 minutes.
- Slice each potato in half lengthwise and scoop the flesh into a bowl, leaving a thin layer against the skin.
- Add sour cream, milk, cheese, garlic powder, paprika, salt and pepper to the flesh and mash until smooth but slightly textured.
- Spoon the mixture back into the skins, mounding slightly.
- Return the stuffed potatoes to the oven and bake for 15–20 minutes until heated through and the tops begin to turn golden.
- Remove from the oven, sprinkle with chopped green onions, and serve hot.
Notes
These potatoes can also be frozen for up to 3 months. Reheat in a 350°F oven for best texture.