October 26, 2011

Stuffed Twice baked sweet potatoes

4 sweet potatoes 8-10 oz each 4 strips bacon 3/4 cup sour cream 1/4 cup sun dried tomatoes packed in oil drained and patted dry 2 scallions, white and light green parts chopped 1/2 t salt 6 oz shredded cheese Pierce potatoes all over with fork and place in a shallow microwave safe baking dish Microwave on high 10 minute Set aside to cool 10 minutes In a skillet over medium high heat cook bacon until crisp about 8 min Drain and cool, crumble Preheat oven to 400 Halve potatoes lengthwise Scoop out flesh into a large bowl leaving the shells of about 1/4 inch thickness Place sheels cut sides up on a baking sheet Bake until crisp about 5 minutes Stir bacon, sour cream, tomatoes, scallions, salt and alf of cheese into bowl with ptoto flesh. Spoon filling into shells, sprinkle with remaining cheese and return to over Bake until cheese is bubbling about 10 min

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