If you’re looking for 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 jalapeño cheddar cheese, green onion and corn. Totally delicious and ultra satisfying veggie side!
Hey 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 jalapeño cheddar, corn, green onion and warming spices, like smoked paprika and cumin. With those yummy flavours, they’re kinda like Mexican sweet potatoes.
I would even venture to say that these are ‘craveable’. Odd thing to say about potatoes, but it’s true (at least for me!)
Yeah, this one is goooood!
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 and 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? Anywho, I digress…
Once you bake your potato the first time (and after it’s cool enough to handle), cut it in half length-wise, 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 ‘Em
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 length-wise.
- Once they’re cool enough to handle, scoop out flesh, being careful not to tear skins.
- Place potato flesh in 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…because 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 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 – 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!
Make up to a day ahead by baking your potatoes, prepare the stuffing, and store cooled potatoes in a container in the fridge (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, topping with cheese and baking for another 10 minutes or so or until the cheese has melted and everything has warmed 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, like this homemade hot sauce recipe
- 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 or crumbled feta!
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 cook 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!
- Pinto Bean Fritters – Totally budget friendly and packed with flavour, these are crispy on the outside and tender inside.
- Black Bean Burger – Easy peasy black bean burgers that are vegan and so delicious!
- Ground Turkey Burger – Topped with veggies and a sriracha mayo, these burgers come together in about 20 minutes!
Hope you love this easy sweet potato recipe as much as we do!
Until next time, take care and chit chat again soon,
Dawn
Make this double baked sweet potato recipe? That’s awesome! Love if you leave and comment and rating below. Many thanks!
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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 jalapeño cheddar))
- 1/4 cup butter , softened
- 1/4 cup heavy cream (35% milk fat)
- 1/2 cup canned corn , drained
- 2 stalks green onion , thinly sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. 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. Time will vary, depending on the size of your sweet potatoes. They're done when they piece easily with a knife.
- Cut each sweet potato in half length wise.
- Once cool enough to handle scoop out sweet potato (being careful to leave skins intact).
- Place sweet potato flesh in 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.
- 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. Garnish with more green onion and a drizzle of hot sauce, if desired. Enjoy!
Notes
- Instead of cheddar cheese, try mozzarella or crumbled feta!
- 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 cook 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.
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
Woo hoo!Thank you Annie! XO
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!
That’s awesome! Thank you David!
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
Awww- you’re too kind! Thank you Valentina 🙂