These definitely aren’t your grandma’s twice baked potatoes. Although her side dish had all the comforts of home, we’ve ramped up the flavor and health benefits by utilizing sweet potatoes rather than russets. However, we didn’t forget the bacon, because—well—it’s bacon!
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Serves 4
Ingredients:
- 4 sweet potatoes, medium-sized
- 6 Tb. unsalted butter
- ¼ cup fresh parsley, chopped
- 4 bacon strips, cooked and chopped
- 6 oz. feta cheese, crumbled
- 2 avocados, ripe, pitted and skinned
- ½ cup plain Greek yogurt
- 2 Tbsp. buttermilk
- Salt and pepper
Directions:
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Preheat the oven to 400°F.
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With a fork, poke sweet potatoes.
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Place potatoes in the oven and bake for 45-50 minutes.
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Remove sweet potatoes and let stand for 20-30 minutes.
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While sweet potatoes cool, melt butter over medium heat for 5-6 minutes. Once butter begins to brown, remove from heat and set aside.
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Cut sweet potatoes in half lengthwise. Leaving outer skins intact, scoop out the flesh and place it into a medium-sized bowl. Add butter, 2 tablespoons of parsley and 4 oz. of feta cheese. Mash ingredients while adding salt and pepper to taste.
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Place skins on a baking sheet lined with parchment paper. Distribute filling evenly into skins and bake for 25 minutes.
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While the sweet potatoes are baking, combine avocados, Greek yogurt and buttermilk into a blender or food processor. Add a dash of salt and pepper. Pulse until smooth and creamy.
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Remove sweet potatoes from the oven. Sprinkle with bacon as well as remaining feta cheese and parsley. Drizzle avocado mixture over each sweet potato. Serve immediately.
Tips:
- Sour cream may be substituted for Greek yogurt.
- If feta cheese isn’t your favorite, replace it with another mild-flavored, soft cheese.
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