Twice Baked Bacon and Chive Sweet Potatoes Recipe (2024)

I love potatoes. Any form of potato, and any type, I am a huge fan of. These Twice Baked Bacon and Chive Sweet Potatoes are the best potatoes I have ever eaten, and that is coming from a true potato lover. You need to try these.

Twice Baked Bacon and Chive Sweet Potatoes, pure comfort food! Do you know the difference between a sweet potato and a yam?

It wasn’t until I married my potato allergic husband that I realized there even was a difference.

Luckily, sweet potatoes and yams are both on his “safe” list so we’ve been baking up a storm with both.

I’ve been converting my favorite potato recipes into sweet potato recipes so he can understand what he’s missing out on, and these definitely have become his favorite.

Even if you don’t have a potato allergy (because really I am still convinced it’s not a real thing) sweet potatoes are a great healthy alternative to regular potatoes.

They are full of vitamin C and other infection beating nutrients. They also add the most amazing sweet flavor to every recipe.

Related recipe: love all kinds of potatoes? Try our Twice Baked Potato Casserole.

Microwave Sweet Potatoes:

We’ve listed how to cook these sweet potatoes in the oven, but have you heard our trick to cooking them in just 7 minutes?

Yes that’s right, perfectly “baked” potatoes cooked all the way through in just 7 minutes.

What’s our trick? The microwave! All you need are some paper towels and a little bit of water.

Stab your potato with a fork a few times on each side. Dampen your paper towel, squeezing out all excess water.

Wrap your sweet potatoes in a damp paper towel and place in the microwave for 7 minutes.

You’ll want to let it cool for about 10 minutes before cutting it open, but it turns out perfect every time.

*If you are using a thick/wide sweet potato, you may want to up your time from 7 to 9-10 minutes.

I was a little hesitant to add the savory flavors with my sweet potatoes, but of course you can’t go wrong with bacon.

I mixed sour cream, bacon, chives, and some cheese into the sweet potato flesh and it turned out so creamy and perfect.

Stuff your potatoes and throw them back in the oven for 15 minutes to melt the cheese and heat through. Top with more bacon and chives.

We like to eat ours with sour cream, or my husband eats them with a little bit of ranch.

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Watch how to make an amazing grilled chicken that pairs perfectly with this dish:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

Each recipe is tried and true, so you know your family will love them. Even the picky eaters will go crazy for these recipes.

We’ve got you covered from desserts, snacks, appetizers, main dishes, side dishes, drinks, and everything in-between.

Looking for more side dishes? Here are a few of our favorites:

• Mexican Corn Salad
• Street Corn Pasta Salad
• BroccoliApple Salad
• Mom’s Frog Eye Salad
• Easy Southwest Salad
• Twice Baked Sweet Potatoes

Serves: 4 Servings

Twice Baked Bacon and Chives Sweet Potatoes Recipe

I love potatoes. Any form of potato, and any type, I am a huge fan of. These Twice Baked Bacon and Chive Sweet Potatoes are the best potatoes I have ever eaten, and that is coming from a true potato lover. You need to try these.

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

PrintPin

Ingredients

• 2 Sweet Potatoes
• ½ cup sour cream
• 4 slices bacon
• ¼ cup milk
• 2 Tablespoons butter melted
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 Tablespoon dried chives
• 1 cup shredded cheddar cheese

Instructions

• Preheat oven to 350 degrees.

• Stab each potato with a fork 4-5 times and bake in preheated oven for 1 hour.

• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.

• To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, bacon and chives.

• Mix with a hand mixer until well blended and creamy.

• Spoon the mixture into the potato skins.

• Top each with remaining cheese and return to the oven to bake for another 15 minutes.

• Top with extra bacon and more chives.

Notes

*You’ll want to let your potatoes cool for about 10 minutes before cutting it open.

*If you are using a thick/wide sweet potato, you may want to up your microwave time from 7 to 9-10 minutes.

Nutrition

Calories: 335 kcal · Carbohydrates: 25 g · Protein: 10 g · Fat: 22 g · Saturated Fat: 14 g · Trans Fat: 1 g · Cholesterol: 62 mg · Sodium: 464 mg · Potassium: 474 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 16728 IU · Vitamin C: 3 mg · Calcium: 289 mg · Iron: 1 mg

Equipment

• Deep Skillet

• Large Mixing Bowl

• Baking Sheet

• Hand mixer

See Also

Recipe: Fruit Salad with Rose Syrup, Greek Yogurt & Pistachios

Recipe Details

Course: Side Dish

Cuisine: American

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