White Cheddar, Bacon, and Chive Twice Baked Sweet Potatoes

Directions

• 1

  Preheat oven to 400 degrees F. Scrub sweet potatoes clean and use a fork to poke a few holes into each. Drizzle with olive oil and season with salt and pepper. Rub to coat each potato evenly. Bake at 400 for 50-60 minutes or until potatoes are tender to the touch

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• 2

  Add bacon slices to a sheet pan, bake at 400 for 15-20 minutes or until crispy. Remove from oven, let cool and chop.

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• 3

  Remove potatoes from the oven, let cool slightly. Slice in half lengthwise and gently scoop out most of the inside potato, leave a little around the edges so the potato keeps it's shape. Add the potato skins back to the sheet pan and bake at 400 for another 10 minutes.

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• 4

  Add the scooped out potatoes to a large mixing bowl along with the butter, milk, cheese, sour cream dip, chopped bacon and seasoning. Set aside some of the shredded cheese and bacon to top the potatoes with. Combine the potato mixture until smooth, the butter and cheese will begin to melt with the warm potato.

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• 5

  Remove the potato skins from the oven and fill each with some of the filling, careful not to overfill. Top each potato skin with a sprinkle of cheese and a few bacon bits. Transfer back into the 400 degree oven for 10 minutes until golden and bubbly, if desired, broil the potatoes for a few minutes.

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• 6

  Remove from the oven and top with fresh chives. Enjoy immediately!

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