The flavours in these twice baked stuffed sweet potatoes are to die for! It really doesn't get much better than goats cheese, honey, thyme and bacon! Easy enough to make for a tasty weeknight meal and can even be made ahead of time! They take10 minutes to prep with just 5 ingredients.
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This is one of those recipes that has been on my mind for several months, I've been running it over time and time again, and it has been through lots of variations!
These twice baked sweet potatoes are easily one of my favourite things to eat right now, they taste way more indulgent than a normal week night should be! It's crazy that it only takes 5 ingredients to make such a delicious meal - that's the beauty!!
I went for some tried and tested pairings for this recipe, and loaded the potatoes with salty goats cheese and bacon, sweet honey and earthy thyme, to truly make this a treat for the mouth!
And if you are looking for more easy peasy weeknight meals, be sure to stop by and check out my Beef Stir Fry, Green Lentil Daal and Lemon Sole Tin Foil Meal.
Why you will love this recipe!
- So easy: These stuffed sweet potatoes only need about 10 minutes of hands on time in the kitchen, but the results are so delicious!
- Gluten-free: This is a great gluten-free option if you or someone in your family has an intolerance.
- Make ahead: This is a great make ahead meal and is freezer friendly too!
- Healthier: Now, I'm not going to tell you that this twice baked sweet potato recipe is super healthy, but it's healthier than if you made it with bog standard baked potatoes. Sweet potatoes have a load more nutrients, counts as one of your five a day and also have lower carbs.
Ingredients
- Sweet potatoes: The flavor of sweet potatoes works so well with the other ingredients used in this recipe. Plus, they provide a load of vitamins, minerals and antioxidants.
- Bacon: Cook up the bacon so that it's nice and crisp before mixing with the sweet potato filling. Use a natural bacon free from preservatives if possible.
- Goat cheese: Use soft goat cheese so that it mixes easily with the rest of the filling. This adds a great creamy texture and salty flavor.
- Honey: The honey adds just a hint of sweetness that works so swell with the salty bacon and goat cheese. Use a natural honey for the richest flavor.
- Thyme: Fresh earthy thyme really ties everything together. Fresh rosemary or sage would also work great.
How to make twice baked sweet potatoes
Be sure to scroll down for the full recipe!
- Bake the sweet potatoes in the oven.
- Cook the bacon and set aside.
- Once the skins are crisp on the sweet potatoes, cut them open and remove most of the flesh.
- Mix the scooped out sweet potato with the other ingredients.
- Spoon back into the skins.
- Bake and serve!
Recipe Variations
These twice baked stuffed sweet potatoes are pretty delicious as they are, but you can easily be adapted to suit your tastes.
- Use regular potatoes: I love sweet potatoes, but you can easily make this with baking potatoes too. They will just take a little longer to cook through.
- Make them vegetarian: Simply omit the bacon.
- Swap the cheese: Feta also works great in these stuffed potatoes, or try blue cheese or shredded cheddar for a different flavor.
Frequently Asked Questions
Yes! These are great to prep ahead of time and reheat really well too.
You can bake the potatoes, add the stuffing and then leave in the fridge until they are ready for their final bake, they will keep well covered for 2 to 3 days like this.
You can also make up the whole recipe before storing in the fridge, reheat them at 350F, covered with foil for around 15 to 20 minutes til warmed through.
These are perfect for make ahead freezer meals! Make them up as per the recipe below, let them cool and then freeze them solid on a baking sheet before transferring to a bag or container. You can cook them right from frozen at 350F for around 30 to 40 minutes til warmed through, or defrost and reheat.
These stuffed sweet potatoes can easily be made into part of a healthy and well balanced meal by serving it up with a fresh side salad or steamed veggies. They are pretty hearty by themselves, so you just need something light to accompany them, nothing fancy needed here. Try them with:
Pak Choi
Red Cabbage Slaw
Greek Salad
Sautéed Asparagus
Recipe Notes and Tips
- Be careful when cutting and scooping out he flesh of the potatoes - they'll be crazy hot!
- This dish is simple, so use the best quality ingredients you can and organic if possible.
- Let the potatoes cool to room temperature before storing.
More sweet potato recipes
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5 Ingredient Twice Baked Stuffed Sweet Potatoes
Ingredients
- 3 sweet potatoes
- 6 rashers bacon
- 5 oz soft goats cheese 140g
- 3 tbsp honey
- 2 tbsp fresh thyme leaves
- salt
- black pepper
- sunflower / vegetable oil
Instructions
- Preheat the oven to 460ºf / 240ºc
- Line a baking tray with foil, rub some oil into each potato and place on the baking tray. Sprinkle generously with some salt.
- While the potatoes are baking, cook the bacon either in the oven or fry. Keep to one side to cool and crisp once cooked.
- Put the potatoes in the oven for 60-90 minutes (depending on the size). Remove them once the skins have started to crisp. Keep the oven on.
- Holding a potato in a cloth (or with oven gloves), make a cut along the top of the potato, into the flesh, but not all the way through. You want to form a pocket. Using a spoon, scoop the flesh out into a bowl. Leave a small layer of flesh inside the potato so that it keeps its shape. Repeat with all potatoes.
- Crumble in the bacon and add the goats cheese, honey, thyme and a good pinch of salt and pepper to the sweet potato flesh and mix well until you have a smooth paste. Carefully spoon the mixture back into each potato.
- Return the potatoes to the oven for 15 - 20 minutes.
- Serve with a fresh salad
Notes
- Be careful when cutting and scooping out he flesh of the potatoes - they'll be crazy hot!
- This dish is simple, so use the best quality ingredients you can and organic if possible.
- You can prep the potatoes up to a day in advance and keep in an airtight container in the fridge - if you do this, let the potatoes cool to room temperature before putting refrigerating.
georgie says
oh em gee that flavour combo sounds so delicious! I absolutely love goat cheese and bacon, and thyme so pretty sure I'd love this recipe!
Slow The Cook Down says
Thanks Georgie! The flavours work so well together and super easy to make too!