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Twice Baked Jalapeno Sweet Potato Recipe
Food & Drink
6 medium sweet potatoes (6 oz each), washed & pat dried
3/4 tsp salt + more for baking potatoes
2 slices of organic and nitrate-free bacon, diced (optional & skip for vegetarian version)
2 jalapeños, seeds removed & diced
3 large garlic cloves, crushed
3/4 cup any cheese, shredded (I used white cheddar)
1/3 cup plain Greek yogurt, non-fat
1/2 cup green onions, chopped
Cooking spray (I use Misto)
Salsa and Greek yogurt, for garnish (optional)
Preheat oven to 375 degrees F. Sprinkle each sweet potato with some salt and wrap tightly in foil. Place in a baking dish sprayed with cooking spray and bake for 1 hour. For a crispy skin potato bake without the foil for about 20 minutes longer. I can't wait that long.:)
In the meanwhile, cook bacon in a small skillet on low - medium heat until crispy. Set aside. Get other ingredients ready.
Remove potatoes from the oven and let cool for about 10 minutes or until safe to handle. Unwrap the foil, leave potatoes in foil inside the baking dish, cutting off extra foil. Cut each potato on top lengt
lengthwise almost to the bottom but not.:) Pull a little bit apart to create an opening and mash (fluff) the flesh with a fork.
Preheat oven to 425 degrees F. To each potato, add 1/8 tsp salt, 2 - 3 tsp jalapeños (for kid friendly I recommend 1 tsp), 1/6 of garlic, 1 tbsp cheese, 1 tbsp Greek yogurt, 1 tbsp green onions and a bit of bacon. Carefully mix everything with a fork and top with 1 tbsp of cheese. Bake for 15 minutes and then broil on High until cheese is golden brown. Top with more bacon and green onions. Serve hot.