- 6 medium sweet potatoes
- 1/4 cup butter, cubed
- 2 cups (8 ounces) shredded cheddar cheese
- 6 bacon strips, cooked and crumbled
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Scrub and pierce sweet potatoes. Bake at 375° for 1-1/4 hours or until tender.
- When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter. Stir in the cheese, bacon, salt and pepper. Spoon into potato shells.
- Place on a baking sheet. Bake for 20-30 minutes or until heated through. Yield: 6 servings.
Originally published as Twice-Baked Sweet Potatoes in Taste of Home October/November 2008, p17
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