Twice Baked Sweet Potatoes

Snacks 370 Last Update: Dec 05, 2021 Created: Dec 05, 2021
Twice Baked Sweet Potatoes
  • Serves: 6 People
  • Prepare Time: 20 Min.
  • Cooking Time: 1 Hour 20 M
  • Calories: -
  • Difficulty: Medium
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These twice-baked sweet potatoes exhibit all the same qualities, in addition to being super healthy—the perfect vegetarian dinner!

Ingredients

Directions

  1. Preheat oven to 375°. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place directly on oven racks and bake until pierced easily with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.
  2. Cut a thin layer off the top of each potato lengthwise. Scoop out insides of each potato, leaving a ½” border. Place insides in large bowl. (You can keep the potato tops and roast them on the tray as a snack!)
  3. Into the bowl with the potatoes, add milk, sour cream, and butter. Mash until all ingredients are incorporated and mixture is mostly smooth. Fold in 1 cup Monterey Jack, black beans, green onions, and garlic and season with salt.
  4. Fill baked potatoes with mixture and place on a large baking sheet. Top with remaining ½ cup of Monterey Jack. Bake until cheese is melty and outside is crispy, 15 minutes.
  5. Top with tomatoes, avocado, jalapeno, and queso fresco before serving.

Twice Baked Sweet Potatoes



  • Serves: 6 People
  • Prepare Time: 20 Min.
  • Cooking Time: 1 Hour 20 M
  • Calories: -
  • Difficulty: Medium

These twice-baked sweet potatoes exhibit all the same qualities, in addition to being super healthy—the perfect vegetarian dinner!

Ingredients

Directions

  1. Preheat oven to 375°. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place directly on oven racks and bake until pierced easily with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.
  2. Cut a thin layer off the top of each potato lengthwise. Scoop out insides of each potato, leaving a ½” border. Place insides in large bowl. (You can keep the potato tops and roast them on the tray as a snack!)
  3. Into the bowl with the potatoes, add milk, sour cream, and butter. Mash until all ingredients are incorporated and mixture is mostly smooth. Fold in 1 cup Monterey Jack, black beans, green onions, and garlic and season with salt.
  4. Fill baked potatoes with mixture and place on a large baking sheet. Top with remaining ½ cup of Monterey Jack. Bake until cheese is melty and outside is crispy, 15 minutes.
  5. Top with tomatoes, avocado, jalapeno, and queso fresco before serving.

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