Ever eat twice baked potatoes? I ate them rarely when I was younger, but whenever I see pictures on foodgawker of them, I immediately get a craving.
But, since I’m all about making classic meals healthier, I decided to make a twice baked sweet potato. It’s packed with flavor and goodness. They’re super easy to make AND versatile: eat it as a lunch or a delicious side dish.
This recipe can also be doubled, tripled, etc. Figure 1 sweet potato per person if it’s the main course for lunch, or if it’s a side, figure 1/2-1 sweet potato per person.
Without further ado, here’s healthy, comforting, twice baked potatoes.
Twice Baked Sweet Potatoes
2 large sweet potatoes, washed and scrubbed
1/2 c. chopped pancetta or bacon
2 leeks, sliced
2 cloves garlic, minced
1 c. plain, nonfat Greek yogurt
1 c. shredded Gruyere cheese, or a lowfat Italian cheese blend
Salt and pepper
Preheat your oven to 400 degrees.
Poke the sweet potatoes with a fork, about 8 times. Pop into the microwave for about 6-10 minutes on high power until the potatoes are soft (NOT mushy!) to touch. Let sit for 5 minutes.
Meanwhile, in a pan over medium-high heat, cook pancetta or bacon until it just starts to brown. Add in leeks and garlic. Cook until the leeks are soft. Take off the heat.
When the potatoes are done slice them in half and scoop out most of the inside of the sweet potato, leaving about 1/4-1/2″ border. Place on a foil or parchment lined baking sheet.
Put the scooped sweet potato into a bowl. Add in the yogurt, 1/2 of the cheese, and the pancetta-leek-garlic mixture. Stir until combined. Add salt and pepper to taste.
Scoop the mixture into the sweet potato shells evenly. Top with the rest of the cheese.
Bake about 10-15 minutes, or until the cheese is melted and slightly browned.
Serve and enjoy 🙂