So let’s get this out in the open.
This isn’t my prettiest dish. In fact, I almost didn’t post this because I wish that the potato skins had been a bit more substantial (read: didn’t rip/tear as easily). But, I figured since they were so insanely delicious to eat, you guys needed the recipe. So grab your stretchy pants, cuz I promise you won’t be able to stop at just one.In fact, I kept “taste-testing” these so much I’m pretty sure I ate about 3 potatoes on my own before I realized I needed to save a few for photos. Whoops.
But on the bright-side, these potatoes (while they look so bad for you) are actually filled with tons of awesome ingredients. So after you’ve gone into your sweet-potato-induced coma, you can emerge knowing that your moment of gluttony actually did your body some good. Win-win, friends.
(Sidenote: Has anyone else ever gotten the bottom oven drawer stuck by accidentally closing it while too full? Because mine is, and now I can’t get to any of my baking sheets. Cue internal freak out. )
To make these bad boys, simply throw a few potatoes in tin-foil (poking them with a few holes first) and into the oven for about 40 minutes. Then carefully scrape out the flesh and place it in a food processor, pulse together with some cream, and salt and cheese then spoon back into their shells and bake again for another 10-15 minutes.
Once your potatoes are finished cooking, top with a fried egg, roasted Brussels sprouts, sriracha, chives, and extra cheese! They are definitely even more delicious than they look, and are perfect for an easy weeknight dinner!
- 3 sweet potatoes
- ¼ cup heavy cream
- ⅓ cup grated cheese (I used colby jack)
- 1 tsp. salt
- 4-6 pieces of bacon
- 2 eggs (fried)
- Sour Cream
- 4-5 Brussels Sprouts
- Wash the potatoes then, using a fork, poke a few holes on each side. Wrap them in tinfoil then place them in the oven to cook for about 40 minutes at 400 degrees
- While they're cooking, add the bacon to a baking sheet (I lined mine with tinfoil) and place in the oven to cook for about 15-20 minutes.
- Once the potatoes are done, let cool for a few minutes then slice in half and scoop out the inside (being careful to leave the skin in tact).
- Place the inside flesh in a food processor and add to it the heavy cream, cheese, and salt.
- Pulse together until creamy.
- Spoon the filling back into the potato skins and bake for an additional 15-20 minutes.
- To make the eggs, simply spray a small skillet with PAM then cook each egg sunny-side up.
- To roast the Brussels Sprouts, add to the small skillet and cook until the edges begin to brown.
- Once finished, top with a fried egg, chives, bacon, sriracha and Brussels sprouts.