So many people have their favorite take on potatoes. I confess they’re something that I’ve never been especially committed to until I hopped onto the “twice-baked” bandwagon. Please don’t judge me! I still have humble appreciation for a nice pile of garlicky mashed potatoes or for a creamy potato soul, but I never felt EXCITED about potatoes until I made these. I quickly realized that they’re a wonderful way to smuggle extra nutrients into mealtime. I consider that a WIN regardless of whom these are being prepared for.
The original recipe doesn’t have egg added, but it is an option discussed in the recipe notes. Additionally, this recipe could easily be adapted for my vegan friends, or whomever needs to make minor adjustments.
The purple sweet potatoes are my favorite. They’re not quite as sweet as orange sweet potatoes, but still sweeter than white sweet potatoes or any type of real potato.
Enjoy these twice-baked sweet potatoes as a meal on their own, or as a side for any special occasion. Adjust the size and cooking time of the sweet potatoes as needed.
Twice Baked Sweet Potatoes
Equipment
- 1 baking tray
- 1 skillet
- 1 box grater or food processor
Ingredients
- 1 medium zucchini grated
- 1 medium yellow onion grated
- 2 medium sweet potatoes
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme minced
- 1/2 cup asiago cheese, grated plus more for topping
- kosher salt and freshly ground black pepper
- 1 bunch green onions thinly sliced
- sour cream for serving
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil.
- Place the potatoes on the prepared sheet pan and cut a few slits in each potato to allow steam to escape. Bake the potatoes for 50 minutes to 1 hour, until very tender when tested with a skewer. Set aside for 10 minutes, or until cool enough to handle.
- Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the grated zucchini and onion and sauté until tender. Add the thyme, salt, and pepper and cook for 1 minute. Set aside.
- Once the potatoes are cooled enough to handle, cut them in half lengthwise and carefully scoop out some of the warm potato into a medium bowl with a teaspoon, leaving a ½-inch-thick shell of sweet potato. The potatoes should look like little canoes.
- Add the onion zucchini mixture to the scooped-out potato flesh and mash it with a fork. Add the cheese and more salt and pepper and stir until combined.
- Spoon the mixture into the sweet potato shells and top each potato half with more cheese. Bake for 20 to 30 minutes, until lightly browned. Serve hot with a sprinkling of fresh green onions and sour cream.
Notes
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