Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes


Twice Baked Sweet Potatoes! Buckle your seatbelt this recipe is full of flavor! The sweet potatoes are light, fluffy and topped with bacon are the ultimate side dish! You thought that was the whole recipe? Heck no! It’s filled with maple syrup, brown sugar, white cheddar, and just the right amount of bacon, these potatoes are special enough for any holiday meal yet easy enough to make for weeknight supper.

Twice Baked Sweet Potatoes



I love sweet potatoes and I have always loved twice baked potatoes. I remember my mom making them for dinner and feeling like it was such a special night! It blew my mind when I heard about Twice Baked Sweet Potatoes.

Not only are these little gems a perfect side dish, but they also make a great main dish for those folks who don’t care for meat. They are taken to a whole new level with an extra bit of butter and toasted pecans. This is sweet potato perfection!







Twice Baked Sweet Potatoes


  • 4 sweet potatoes , 12-14 ounces each
  • 4 slices thick cut bacon , sliced into 1/2 inch pieces
  • 1 tablespoon brown sugar
  • 3 tablespoons melted butter
  • 4 tablespoons half and half at room temperature
  • 1 egg at room temperature
  • 1 ½ teaspoons lemon zest
  • 2 tablespoons maple syrup , plus more for drizzling
  • 1 teaspoon  salt
  • cup white cheddar cheese

Twice Baked Sweet Potatoes



    • Place sweet potatoes on a baking sheet lined with parchment paper and bake in the oven at 400 degrees for 45 minutes.
    • Meanwhile, cook strips of bacon in the frying pan over medium heat until 3/4 of the way done. Add 1 tablespoon of brown sugar to the bacon and cook to dissolve, stirring, about one minute. Remove from the heat and set aside where the bacon will continue to cook as it cools.
    • Remove the cooked potatoes from the oven. While still warm but cool enough to handle, use a sharp paring knife to cut the top of the potato skin off the potato, peel it away, and discard. Carefully scoop out the cooked flesh from the potato, taking care not to puncture or tear the skin, leaving you a potato skin boat. Place the cooked potato in a large bowl, and repeat with the remaining potatoes. 
    • To the bowl with the potatoes, add the melted butter (cooled), half and half, egg, orange zest, maple syrup, and  salt. Use a hand mixer to blend until smooth. Fold 3/4 cup of the white cheddar cheese and all but 2 tablespoons of the bacon chunks. 
    • Using a piping bag with a large tip or a gallon size freezer bag with one corner trimmed at an angle about ¼ inch, fill the bag with the potato mixture, and pipe into the reserved skins. 
    • Bake at 375 degrees for 20 minutes. Top with the remaining cheese and maple bacon and bake another 5 minutes or until melted. Drizzle with more maple syrup if desired, and serve warm.




Did you try our Twice Baked Sweet Potatoes? What did you think? We would love to hear from you! Please leave us a comment below or please tag us! @theloulougirls



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