Tired of plain old run-of-the-mill
baked potatoes? Liven up a dinner with these twice baked sweet
potatoes. They can even be made up ahead of time to serve with
a holiday meal.
Twice Baked
Sweet Potatoes
- 8 medium sweet potatoes,
scrubbed
1 cup diced celery
4 tablespoons butter
1/2 pound bacon, cooked crisp and crumbled
Salt and pepper, to taste
- Pierce potatoes with a
fork; place on baking sheet and bake in a 350 degrees F. oven
for one hour or until soft; remove and set aside to cool slightly.
- In small skillet, saute
celery in one tablespoon butter until tender, about 10 minutes;
set aside.
- When potatoes are cool
enough to handle, cut off a 1/2-inch-thick piece from one long
side of each; scoop flesh out into bowl, leaving a 1/4-inch-thick
shell.
- Mash potato flesh with
remaining three tablespoons butter, stir in celery, bacon, salt
and pepper. Spoon mixture into potato skin; arrange in baking
dish and bake at 350 degrees F. until heated through, about 15
minutes.
- Potatoes may be prepared
a day ahead; cover and refrigerate. Reheat in a 350 degrees F.
oven for 45 minutes.
Serves 8.
Nutrition Facts
Calories 256 calories
Protein 8 grams
Fat 17 grams
Sodium 476 milligrams
Cholesterol 18 milligrams
Fiber 2 grams
Recipe provided courtesy
of Pork, The Other White Meat.
