Prep Time: 15 minutesCook Time: 1 hour, 30 minutes
1 hour, 45 minutes
Yield: serves 2 - 3
Loaded sweet potato skins with brie, bacon, sour cream and chives makes for a tempting and unforgettable appetizer, snack or side dish.
Ingredients
- 4 sweet potatoes
- 2 tablespoons butter, melted
- coarse salt and fresh black pepper
- 6-8 ounces brie, sliced
- 4 slices bacon, cooked crispy and crumbled
- sour cream, for serving
- chopped chives or green onions, for serving
Instructions
- Preheat oven to 400 degrees F. Line a roasting pan or baking sheet with parchment or aluminum foil.
- Wash and dry the potatoes. Poke the tops of each one a few times with a fork to allow steam to escape. Place on pan and cook until fork tender 45 minutes to 1 hour, depending on their size. Allow them to cool until you can handle them without being burned.
- Cut each potato in half length-wise and scoop (I use a grapefruit spoon) out the potato (save it for mashed potatoes) leaving about 1/4 - 1`/2 inch of potato in the skin otherwise they will tear.
- Lightly grease the pan and place the potatoes back in skin side up. Brush with melted butter and sprinkle with salt and pepper. Bake 10 - 12 minutes, then flip over and repeat with the butter, salt and pepper. Bake 10 more minutes.
- Remove the pan from oven and place the brie slices into each potato skin so most of the surface is covered. Bake additional 10 minutes or until brie is melted. You can place under the broiler to turn the brie bubbly and golden.
- Dollop with sour cream, sprinkle the tops with bacon and chives. Serve immediately.
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