Stuffed Double Baked Sweet Potatoes (Twice Baked)

If you’re looking for an easy sweet potato recipe, this is it! These stuffed double baked sweet potatoes (or twice baked sweet potatoes) couldn’t be simpler! They have plenty of jalapeno cheddar cheese, green onion and corn. Totally delicious and ultra-satisfying veggie side!

Hi friends!

You may remember a little while back I shared a Japanese sweet potato recipe.

Today, though?

It’s all about the classics!

Although you know I couldn’t just give you a basic recipe, I had to amp it up.

And when I say “amp it up,” I mean twice baked with jalapeno cheddar, corn, green onion and warming spices, like smoked paprika and cumin. With those yummy flavours, they’re sure to be a favourite!

I would even venture to say that I crave these. An odd thing to say about potatoes, but it’s true (at least for me)!

Yeah, this one is good!

Fan of sweet potatoes? Check out this whipped sweet potato recipe!

What Does “Twice Baked” Mean?

Basically, it means cooking a potato two times. Simple, right?

But, wait (I feel I sound like an infomercial here).

You know those commercials on at 2 am? The ones where you can’t help but think that the deal sounds too good to be true and you just have to get the deal before it’s too late?

Then you end up with some sort of weird veggie chopper that you really had no use for anyway, but you’re stuck with it because you don’t want to bother sending it back. Can you relate? Anyhow, I digress …

Once you bake your potato the first time (and after it’s cool enough to handle), cut it in half lengthwise, scoop out the flesh, mash, mix with a bunch of tasty ingredients, then pile the flesh back into the potato skin. Then you place it into the oven to bake once more. Sounds yummy, right?

How To Make This Recipe

Full details on how to make this twice baked potato recipe are in the recipe card below, but here are the basics:

1. After your potatoes are washed and any odd bits removed, place them onto a parchment paper-lined sheet pan and pierce them a bunch of times with the tip of a knife (this helps with baking).
2. Bake until they’re tender all the way through when pierced with a knife.
3. Cut each potato in half lengthwise.
4. Once they’re cool enough to handle, scoop out the flesh, being careful not to tear skins.
5. Place the potato flesh into a bowl and give it a nice little mash. Add in shredded cheese, butter, cream, corn, green onion, smoked paprika, cumin, salt and pepper and give everything a mix to combine.
6. Spoon the mixture back into potato skins, then top with more shredded cheese. Bake until everything is heated through and the cheese has melted.

Can I Use Regular Potato Instead?

Absolutely!

Sweet potatoes will, of course, give a sweeter flavour than a regular potato, so just keep that in mind.

If you’re going to use something else, Russets, Yukon Gold, Blue or Purple potatoes would all work.

Of course, you want a medium to large potato here so you can have a substantial amount of potato skin and filling to load ’em up!

Can I Make This Ahead of Time?

You betcha!

Prepare up to a day ahead by baking your potatoes, prepare the stuffing, and store cooled potatoes in an airtight container in the refrigerator (don’t garnish with cheese until you’re ready to bake).

When you are ready to enjoy, allow to sit out of the fridge for 20 minutes or or so.

Tip: Because these potatoes were in the fridge for a little bit, you may need to bake a little longer. I would suggest baking for 10 to 15 minutes. Then, top with cheese and bake for another 10 minutes or so or until the cheese has melted and everything has heated through.

Amp up the Flavour With Garnish

Garnish options are limitless. Use what you enjoy best. Some of my faves are:

• Green onion or chives
• Pickled red onions
• Cilantro
• Sliced fresh chili pepper or dried red chili flakes
• Drizzle of hot sauce
• Sprinkling of smoked paprika or chipotle powder
• Sour cream
• Greek yogurt
• Guacamole
• Salsa

Tips and Variations

• This recipe yields 4 portions. You can easily double (or reduce) depending on how many people you are serving.
• Try to have your potatoes around the same size so the cooking time is roughly the same. If they’re not, no worries, you can take the potatoes that are cooked out of the oven and leave the others in for a little longer until they are.
• Instead of cheddar cheese, try mozzarella!
• Don’t have green onion? Try minced chives! And if you don’t have either of those, simply try a little onion powder.
• For an even heartier meal-like potato, stuff them with some leftover cooked chicken or pulled pork or some cooked black beans.
• Instead of smoked paprika, try chipotle powder.

What To Serve With It

Enjoy these double baked sweet potatoes with any of these:

• Pinto Bean Fritters
• Black Bean Burger
• Ground Turkey Burger

If you try this double baked sweet potato recipe, be sure to leave a comment below!