Stuffed Sweet Potatoes
4 sweet potaotes
1/4 cup olive oil
kosher salt as needed
8 oz. smoked bacon, crisped and crumbled
4 Tbsp. dark brown sugar
6 Tbsp. butter, softened
1 Tbsp. finely chopped garlic
3 Tbsp. finely chopped fresh onion or shallot
1 Tbsp. finely chopped fresh rosemary
2 Tbsp. finely chopped fresh chives
1/2 cup heavy whipping cream (or as needed)
4 oz. cheese of your choice
Salt and fresh pepper to taste
Pre-heat oven to 400Â°F, wash and dry potatoes, rub with olive oil, salt and bake until tender (about 45 minutes).
While potatoes bake, cook the bacon, chop the herbs and grate the cheese. Gently soften the garlic, onion or shallots, rosemary and chives in the butter and set aside.
When the potatoes are finished baking, let cool a bit and cut in half. Scoop out the middle leaving some around the sides for stability and mix with the other filing ingredients.
Re-fill the potato skins withthe mixture and bake another 20 minutes or until they are golden brown and well heated through. Season with salt and pepper and garnish with additional cheese if desired.
Also you can use pre-chopped garlic bacon bits