Loaded Twice-Baked Sweet Potatoes
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Cook time: 
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Serves: 2
 
What You'll Need
  • 3 sweet potatoes
  • ¼ cup heavy cream
  • ⅓ cup grated cheese (I used colby jack)
  • 1 tsp. salt
  • 4-6 pieces of bacon
  • Chives
  • 2 eggs (fried)
  • Sour Cream
  • 4-5 Brussels Sprouts
  • sriracha
Instructions
  1. 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
  2. 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.
  3. 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).
  4. Place the inside flesh in a food processor and add to it the heavy cream, cheese, and salt.
  5. Pulse together until creamy.
  6. Spoon the filling back into the potato skins and bake for an additional 15-20 minutes.
  7. To make the eggs, simply spray a small skillet with PAM then cook each egg sunny-side up.
  8. To roast the Brussels Sprouts, add to the small skillet and cook until the edges begin to brown.
  9. Once finished, top with a fried egg, chives, bacon, sriracha and Brussels sprouts.
Recipe by The Blonde Chef at https://www.theblondechef.com/loaded-twice-baked-sweet-potatoes/