Sweet Potato Skins with Bacon and Cheese

• Gluten free

• Meat

  • 2 strips Bacon

• Produce

  • 2 Sweet potatoes, large

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/8 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Cheddar cheese, sharp
  • 1 tbsp Heavy cream
  • 1/4 cup Whole milk

Found on foodbanjo.com

Ingredients

• 2 large sweet potatoes, scrubbed
• 1 tbsp olive oil
• ¼ cup whole milk
• 1 tbsp heavy cream
• ⅛ tsp salt
• ⅛ tsp pepper
• ¼ cup sharp cheddar cheese
• 2 strips bacon

Directions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place sweet potatoes on sheet. Poke a few wholes in each potato with a fork.
• Bake 75 minutes or until soft. Remove from oven, cool for 5 minutes, and then slice each potato in half lengthwise.
• Scoop out most of the potato into a medium bowl, leaving a thin layer inside.
• Brush the skins with olive oil and place back on the baking sheet. Bake for 10 minutes.
• While skins are baking, mash up the sweet potato in the bowl with the milk, cream, salt, and pepper.
• After removing the skins from the oven, divide the mashed sweet potato evenly between the four skins. Sprinkle the cheese over the skins and bake for an additional 15 minutes.
• While skins are backing, cut the two strips of bacon into small pieces and crisp in a pan. Drain and set aside.
• Once the sweet potatoes are out of the oven, top with the bacon pieces and serve immediately.