5 Ingredient Twice Baked Sweet Potatoes With Feta Recipes

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CRUSTY BAKED POTATOES WITH WHIPPED FETA



Crusty Baked Potatoes with Whipped Feta image

Provided by Ina Garten

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves
Grated zest of 1 large lemon
1 tablespoon coarse fleur de sel or sea salt
4 large (8- to 10-ounce) Idaho baking potatoes
Good olive oil
Whipped Feta (see recipe)
Chopped fresh chives
6 ounces Greek feta, crumbled
2 ounces cream cheese, at room temperature
1/3 cup good olive oil
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
  • Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate.
  • Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
  • Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve.

LOADED TWICE-BAKED SWEET POTATOES



Loaded Twice-Baked Sweet Potatoes image

They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.

Provided by Chef John

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

4 orange-fleshed sweet potatoes
½ tablespoon olive oil
1 (8 ounce) package bacon, diced
⅓ cup sliced green onions
¼ cup diced jalapeno peppers
salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
½ cup shredded sharp white Cheddar cheese
2 tablespoons creme fraiche
2 teaspoons fresh lime juice
2 tablespoons shredded sharp white Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
  • Bake in the preheated oven until completely tender, about 35 minutes.
  • Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
  • Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
  • Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
  • Bake until heated through and tops have started to brown, 20 to 25 minutes.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 59.3 g, Cholesterol 49.7 mg, Fat 18.5 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 8.5 g, Sodium 740 mg, Sugar 12.6 g

TWICE BAKED SWEET POTATOES



Twice Baked Sweet Potatoes image

These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 8

6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
  • Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
  • Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Nutrition Facts : Calories 257 calorie, Fat 14 grams, SaturatedFat 8.5 grams, Cholesterol 41 milligrams, Sodium 250 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams

TWICE-BAKED SWEET POTATOES



Twice-Baked Sweet Potatoes image

With the addition of cream cheese, they are very creamy and not overly sweet.

Provided by lepowers

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h45m

Yield 2

Number Of Ingredients 5

2 sweet potatoes, scrubbed and pierced several times with a fork
¼ cup cream cheese, softened
1 tablespoon brown sugar
2 tablespoons chopped pecans
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.
  • Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.
  • Bake until sweet potatoes are heated through, 15 to 20 minutes.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 65.8 g, Cholesterol 31.9 mg, Fat 15.5 g, Fiber 9.4 g, Protein 7.3 g, SaturatedFat 6.9 g, Sodium 244 mg, Sugar 18.8 g

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