{NEW} Twice Baked Stuffed Sweet Potatoes with Bacon and Eggs 
There’s a bit more hands-on BUT simple prep that goes into making these…so they’re definitely a weekend project.
OMG, the flavors…once they combine, and bake for that second time…TO. DIE. FOR.
About 6 years ago I strongly disliked yams/sweet potatoes, and rarely if EVER made them.
At some point, I learned the value of these little earth-grown orange potatoes and decided to start cooking them + working them into my family’s lifestyle.
It’s funny because now I truly prefer them!
Makes 6-8 servings
Ingredients:
- 4 medium sweet potatoes/yams
- 1 Tbsp clarified butter or ghee
- 6 slices nitrate free bacon, cooked and crumbled
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 green onions, sliced
- 2 fresh garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- sea salt and fresh ground black pepper, to taste
- 8 medium eggs
- Optional: a small amount of grated cheese of choice
Instructions:
- Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
- Thoroughly wash and scrub your potatoes, then cut them in half, lengthways as shown.
- Lightly spray or rub with avocado/olive oil then bake for 35-40 minutes or until fork tender.
- Meanwhile, heat butter in a large skillet over medium-high heat. Add in peppers, garlic and green onions and sauté for 3-4 minutes.
- Once the potatoes are baked, allow cooling for a few minutes, just enough to safely handle them, then using a spoon carefully scoop out the inside leaving a thin layer around the skins.
- Set the skins aside.
- Place the scooped-out potato flesh into your sauteed peppers mixture, then add the crumbled bacon.
- Add all seasonings, then stir to combine well, and season with sea salt and pepper just to your taste.
- Spoon the potato mixture back into your potato skins, then with a spoon make a space in the middle of each one for an egg.
- Gently crack an egg into each potato, then bake in your preheated oven for about 12- 15 minutes until eggs set to your liking.
- I sprinkled mine with a tiny pinch of grated cheese and fresh green onions + cilantro right as they came out of the oven.
Enjoy!
Rachel
Enjoy and remember to tag me @CleanFoodCrush in your creations!
Twice Baked Stuffed Sweet Potatoes with Bacon and Eggs
Ingredients
- 4 medium sweet potatoes/yams
- 1 Tbsp clarified butter or ghee
- 6 slices nitrate free bacon, cooked and crumbled
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 green onions, sliced
- 2 fresh garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- sea salt and fresh ground black pepper, to taste
- 8 medium eggs
- Optional: a small amount of grated cheese of choice
Instructions
- Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
- Thoroughly wash and scrub your potatoes, then cut them in half, lengthways as shown.
- Lightly spray or rub with avocado/olive oil then bake for 35-40 minutes or until fork tender.
- Meanwhile, heat butter in a large skillet over medium-high heat. Add in peppers, garlic and green onions and sauté for 3-4 minutes.
- Once the potatoes are baked, allow cooling for a few minutes, just enough to safely handle them, then using a spoon carefully scoop out the inside leaving a thin layer around the skins.
- Set the skins aside.
- Place the scooped-out potato flesh into your sauteed peppers mixture, then add the crumbled bacon.
- Add all seasonings, then stir to combine well, and season with sea salt and pepper just to your taste.
- Spoon the potato mixture back into your potato skins, then with a spoon make a space in the middle of each one for an egg.
- Gently crack an egg into each potato, then bake in your preheated oven for about 12- 15 minutes until eggs set to your liking.
- I sprinkled mine with a tiny pinch of grated cheese and fresh green onions + cilantro right as they came out of the oven.
© Copyright Clean Food Crush ® LLC 2014-2018 - Rachel Maser - CleanFoodCrush.com
from Clean Food Crush http://bit.ly/2SBTZgY
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