Loaded Twice-Baked Sweet Potatoes

Ingredients

• 4 orange-fleshed sweet potatoes
• 0.5 tablespoons olive oil
• 1 , 8 ounce
• 0.33 cups sliced green onions
• 0.25 cups diced jalapeño peppers
• salt to taste
• freshly ground black pepper to taste
• cayenne pepper to taste
• 0.5 cups shredded sharp white Cheddar cheese
• 2 tablespoons creme fraiche
• 2 teaspoons fresh lime juice
• 2 tablespoons shredded sharp white Cheddar cheese , or to taste

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.

3. 3

   Bake in the preheated oven until completely tender, about 35 minutes.

4. 4

   Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeño; cook and stir for 1 minute. Remove from heat and set aside.

5. 5

   Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.

6. 6

   Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.

7. 7

   Bake until heated through and tops have started to brown, 20 to 25 minutes.