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Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.
Recipe: 7-Ingredient Double-Stuffed Sweet Potatoes with Bacon
Sure, these require some time in the oven — but actual effort is minimal.
Double-stuffed sweet potatoes | Photo by Becca Boyd
This right here is my version of comfort food (well, this and bacon cheeseburgers). That would be real food that comes together in a way that makes every single bite grin-inducing. If the hour roast time isn’t realistic for your weeknight schedule, I’ve got you covered: When you’re deep in your next Sunday Netflix binge, throw a bunch of sweet potatoes in the oven. Stored in Tupperware in your fridge, you’re just a reheat away from a ton of options, including this dish. Bonus: the dish only requires seven ingredients (excluding salt, pepper and cooking spray), most of which are probably in your fridge right now.
Though it can hold its own as a main dish, it’d be the perfect accompaniment to some grilled meat or fish. With temperatures rising, just send the grill master in your life outside and tell him or her you’ll meet them at the table, healthy decadence in hand.
Recipe: Double-Stuffed Sweet Potatoes with Bacon and Gorgonzola Cheese
Serves 4
Ingredients
4 large sweet potatoes
Cooking spray
5 slices bacon or turkey bacon, divided
1 heaping tbsp. coconut oil
1/2 c. nonfat plain Greek yogurt
1/2 tsp. black pepper
3/4 tsp. kosher salt
1/8 tsp. ground nutmeg
4 scallions, thinly sliced, divided
1/4 c. crumbled Gorgonzola, plus more for garnish
Method
1. Preheat oven to 400 degrees. Scrub potatoes clean and mist with cooking spray. Bake on parchment-lined baking sheet for 1 hour, turning over halfway through. Remove but maintain oven temperature.
2. Let cool at least ten minutes or until cool enough to handle. Meanwhile, fry bacon in skillet over medium low heat until cooked. Drain on paper towel.
3. Cut each potato from stem to stem and holding carefully, scrape most of the flesh into a bowl, leaving a thin layer of flesh still inside the potato to give it shape.
4. Add coconut oil and mix with fork until melted.
5. Add yogurt, pepper, salt and nutmeg and mix until smoothly combined.
6. Chop cooled bacon and reserve about two tablespoons. Fold the rest into the potato mixture along with 1/4 c. cheese and most of the scallions (reserve about two tablespoons for topping).
7. Fill potatoes with mixture and return to baking sheet. Top with reserved bacon and cheese. Bake for 10 minutes or until heated through.
8. Top with reserved scallions and serve.
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