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Prep time
15 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
For my entire life I've been eating twice baked potatoes, cooked by my grandparents, cooked by my parents, and then cooked by me.
And, for my entire life, they've been made with same ingredients: russet potato, cheddar cheese, chives, butter and sour cream. Sometimes bacon. But always exactly the same.
Until now, when I finally recreated the same comforting homey taste using a sweet potato, and ingredients that better complimented it's flavors.
I might be biased, but this might just have blown the traditional twice baked potato recipe out of the water. —Lindsay
Ingredients
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4
japanese sweet potatoes
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evoo
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salt
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3 tablespoons
green onions, sliced
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1 cup
shredded jack cheese
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1/4 cup
cream cheese
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4 tablespoons
butter
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1 teaspoon
salt
Directions
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Preheat oven to 450.
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Pierce potatoes with a fork and rub with evoo. Sprinkle with salt and set directly on the middle oven rack. Place a tin foil covered tray below potatoes to catch any drips.
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Bake for 30 minutes.
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Remove potatoes from oven. Slice the very top off of each potato. Scoop out the flesh of potatoes into a large bowl, leaving skins with a little bit of potato to hold their shape.
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Add green onion, cheese, cream cheese, butter and 1 tsp of salt to bowl. Use a potato masher to combine ingredients and mash potatoes.
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Once ingredients are combined, spoon mixture back into potato skins.
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Return to oven and bake for an additional 10-15 minutes, until potatoes start to turn golden.
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