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 these are ‘crave-able’. 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 ‘why send 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 and mix with a bunch of tasty ingredients.
Then, you pop in the oven again!
Sounds yummy, right?
How to Cook Them
Full details on how to make this twice baked potato recipe are in the recipe card below, but here are the basics:
- After your potatoes are washed and any odd bits remove, place ’em on a parchment paper lined baking sheet and pierce a bunch of times with the tip of a knife (this helps with baking).
- Bake until they’re tender all the way through when pierced with a knife.
- Cut each potato in half lengthwise.
- Once they’re cool enough to handle, scoop out the flesh, being careful not to tear skins.
- Place 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.
- Spoon mixture back into potato skins.
- Top with more shredded cheese.
- Bake until everything is warmed through and cheese has melted.
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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 or dried red chili flakes
- Drizzle of hot sauce
- Sprinkling of smoked paprika or chipotle powder
- Sour cream
- Greek yogurt
- Guacamole (my go-to guacamole recipe!)
- Salsa
More Tips and Variations
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.
If you don’t need these to be vegetarian, a little crumbled crispy bacon would be lovely on top.
Speaking of protein, 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.
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.
Make It A Meal!
Enjoy these double baked sweet potatoes with any of these:
Hope you love this easy sweet potato recipe as much as we do!
If you try this double baked sweet potato recipe, be sure to leave a comment below. Love to hear how you enjoyed it!
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Stuffed Double Baked Sweet Potatoes (twice baked)
Ingredients
- 4 sweet potatoes (about 2.5 pounds total, each potato about 10 to 12 ounces)
- 4 ounces shredded cheddar cheese (about 1 cup (I used jalapeno cheddar))
- ¼ cup butter , softened
- ¼ cup heavy cream (35% milk fat)
- ½ cup canned corn , drained
- 2 stalks green onion , thinly sliced (plus more for garnish if desired)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- Drizzle of hot sauce (garnish, optional)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Meanwhile, clean sweet potatoes and remove any odd bits.
- Line a baking sheet with parchment paper. Place sweet potatoes on there and prick a bunch of times with the tip of a knife.
- Bake 45 minutes to 1 hour or until cooked through. Time will vary, depending on the size of your sweet potatoes. They're done when they piece easily with a knife when inserted through the centre.
- Cut each sweet potato in half lengthwise.
- Once cool enough to handle, scoop out the sweet potatoes (being careful to leave skins intact). Place sweet potato flesh into a bowl and mash.
- Stir in shredded cheese (reserve a little for the tops), butter, cream, corn, green onion, smoked paprika, cumin, salt and pepper.
- Place sweet potatoes back onto the sheet pan. Stir potato mixture into potato skins. Top with reserved cheese. Bake 10 to 15 minutes or until cheese has melted and everything has warmed through. Once done, garnish (if desired) with more green onion and a drizzle of hot sauce. Enjoy!
Notes
- 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.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
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Twice-baked potatoes are so fun and yummy and I rarely remember to make them! These flavors take my memory of a twice-baked over the top! Love this, Dawn! xoxo
Dawn - Girl Heart Food
Thank you, Annie! XO
David @ Spiced
I love twice-baked potatoes! I don’t think I’ve ever had a twice-baked sweet potato, but I can tell I would love it for sure. Twice-baking is a process for sure, but it always turns out so well. I remember growing up my Mom would make big batches of twice-baked potatoes and then freeze them for easy side dishes on weeknights. I should do that sometime…but with sweet potatoes. This sounds delicious, Dawn!
Dawn - Girl Heart Food
That’s awesome! Thank you. David!
Valentina
Each recipe is better than the last. All of your recipes are so mouth-watering, Dawn. We all love sweet potatoes in my house, so these will be in regular rotation. 🙂 ~Valentina
Dawn - Girl Heart Food
You’re too kind! Thank you, Valentina.