Twice Baked Sweet Potato Casserole With Crispy Bacon Recipes

TWICE-BAKED SWEET POTATO CASSEROLE WITH BACON

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pierce sweet potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes. When potatoes are cool enough to handle, peel potatoes and cut out any eyes or dark spots.
• Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.
• In large bowl, mash potatoes with potato masher. Stir in chopped bacon, sour cream, 1/4 cup butter, the onions, salt and pepper until well blended. Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup. Sprinkle crumb mixture evenly over top.
• Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.

TWICE BAKED SWEET POTATO CASSEROLE WITH CRISPY BACON RECIPE

Steps:

• Preheat oven to 350 degrees. Line a half-sheet pan with foil or parchment paper sprayed lightly with nonstick cooking spray. pierce sweet potatoes well and place on sheet. Bake for approximately 90 minutes, or until sweet potatoes are tender. Remove from heat and cool until sweet potatoes are cool enough to handle. Remove skins and remove any eyes or dark spots.
• Meanwhile, cook bacon until crispy and crumble. Mix bread crumbs and melted butter in a small bowl and set aside.
• Mash potatoes well in a large bowl with a potato masher. Stir in chopped bacon, sour cream, heavy cream, onions, butter, salt, pepper and nutmeg. Stir to combine well. Spread mixture in a greased baking dish or, for individual servings, into greased 8 oz ramekins or souffle cups. Sprinkle crumb mixture evenly over the top of potatoes.
• Bake for 20 to 30 minutes, or until thoroughly heated and breadcrumbs are just turning golden.
• To Make a day ahead:
• gt casserole ready to bake, cover with plastic wrap or foil and refrigerate until you are ready to heat and serve. Simplicity!

TWICE-BAKED SWEET POTATO CASSEROLE WITH BACON

Steps:

• Heat oven to 350°F.
• Line a half-sheet pan with foil or parchment paper sprayed lightly with nonstick cooking spray.
• Pierce sweet potatoes well and place on sheet.
• Bake about 1 hour 15 minutes or until tender.
• Remove from heat and cool until sweet potatoes are cool enough to handle. Remove skins and remove any eyes or dark spots.
• Meanwhile, cook bacon until crispy and crumble.
• Mix bread crumbs and melted butter in a small bowl. Add chopped pecans, and set aside.
• Mash potatoes well in a large bowl with a potato masher.
• Stir in chopped bacon, sour cream, 2 tablespoons butter, the onions, salt, pepper and nutmeg until well blended.
• Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup.
• Sprinkle crumb mixture evenly over top.
• Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.
• NOTES : Save prep time by using pre-cooked bacon.
• This casserole can be made the day before. Simply cover it and refrigerate until you're ready to bake.

TWICE-BAKED SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a half-sheet pan with foil or parchment paper; spray lightly with nonstick cooking spray.
• Pierce sweet potatoes well and place on the prepared baking sheet.
• Bake in the preheated oven until tender, about 90 minutes. Remove from heat and cool until potatoes are cool enough to handle. Remove skins. Leave the oven on.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Mix bread crumbs and melted butter in a small bowl and set aside.
• Mash potatoes well in a large bowl with a potato masher. Stir in chopped bacon, sour cream, onions, and softened butter. Stir to combine well. Spread mixture in a greased baking dish. Sprinkle crumb mixture evenly over the top of potatoes.
• Bake in the preheated oven until thoroughly heated and bread crumbs are just turning golden, about 30 minutes.

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
• Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

SWEET POTATOES WITH BACON, TWICE BAKED

Steps:

• Preheat the oven to 400 degrees F.
• Wash the sweet potatoes & spray them with a nonstick vegetable spray, then place on a baking sheet & bake for 1 hour or until done.
• Cool the potatoes a bit, then cut them in half lengthwise & scoop out the pulp, leaving enough to make a sturdy shell.
• In a mixing bowl, combine the potato pulp, sour cream, butter, salt, egg, pepper & sugar, mashing & mixing to combine well.
• Add the crumbled bacon & mix well, then fill the potato shells with the mixture. If using the paprika, sprinkle that on top.
• Bake for 8 to 10 minutes or until heated through, then serve & enjoy!

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400. Grease a 9x13 inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato and carefully scoop out the flesh and transfer to a bowl. Discard skins.
• Mix 3/4 cup cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish and top with 3/4 cup cheddar cheese and crumbled bacon.
• Bake in a preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

TWICE BAKED SWEET POTATO CASSEROLE

Steps:

• 1. Preheat your oven to 350 degrees.
• 2. Scoop baked sweet potato meat out of skins into a bowl. Mash using a potato masher, or whip with an electric mixer.
• 3. Using a fork, mix cottage cheese, cheddar cheese, onions, bacon, and remaining seasonings in with mashed sweet potato.
• 4. Spray an 8x8 or 9x9 glass baking dish with olive oil spray. Use a spatula and scrape sweet potato mixture into baking dish. Bake at 350 degrees for 30 minutes.

TWICE BAKED POTATOES

Steps:

• Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
• Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
• When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• Increase oven temperature to 400°F. Bake about 20 minutes or until hot.