Recipe: Double Baked Sweet Potato
Love a potato that eats like a meal. This is a double baked sweet potato recipe that is as simple as it is delicious and vegetarian, too! First off, who doesn’t love a sweet potato? Everyone. But, let’s supe it up. Enter, all the cheeses and fixin’s to take this tater to another level. Ever since I created this recipe, I always make sure to have a few sweet potatoes in my pantry and corn on hand. After that, the rest is breeze to whip up and even make it your own. This would be also be killer with sliced avocados or guacamole, grilling the corn during a summer bbq, changing up cheeses, and now my mind is wandering…
Ingredients
3 large sweet potatoes, fat and chubby rather than long and skinny
1 cup of corn, frozen or fresh
3 large-medium leaves of kale, with stems removed and finely chopped
1 cup of chopped cilantro
1/2 cup of shredded Monterey jack or white cheddar cheese
1/4 cup of goat cheese
TT salt and pepper
Garnish
Salsa
Sour cream or greek yogurt
Green onions
Serves 3 - can easily be doubled, tripled, etc.
Method
Wash potatoes and stab all over with a fork, place on baking tray and put in the oven at 400 degrees.
Prep remaining ingredients while sweet potatoes are baking, roughly 45 minutes. Check on them towards the end, they should be easy to deeply stab with a knife.
Once cooked, removed from over and use a sharp knife to cut off the top level of the potat0. Some flesh will come off with the skin, just scrape it into a large bowl. Then, use a spoon to dig out the middle of the sweet potato, leaving the layer by the skin intact so you're making a little bowl that stands on its own, even with the insides missing.
In the large bowl, combine the sweet potato with the corn, kale, cilantro and goat cheese. If the corn is frozen, it will melt from the heat and so will the cheese. Add in some salt and pepper during this phase as well.
Spoon sweet potato mixture back into the little sweet potato skins. Pat down at the beginning so you can fix the maximum in, but they will overflow a little bit due to all the added ingredients.
Cover with the shredded cheese, as much or as little as you want.
Put back in the oven for around 15 minutes at 400 again - for long enough so that the cheese melts, and feel free to let it go for longer if you desire a crispier cheese.
You can break out a whole tray of these for a dinner party, or feel free to plate individually with a dollop of salsa, sour cream, green onions and lime wedges.
Sefi (the intern)'s note: This was a super fun video to make! I can always sink into a beautiful baked potato and this is a very interesting way to do it! Protip: you can never put too much cheese on anything, especially a baked potato.