Re-Stuffed Sweet Potatoes with Turkey Bacon


    • 4 
large sweet potatoes (about 8 oz each), scrubbed
    • 2 tsp olive oil, divided
    • 2 1-oz 
slices all-natural 
turkey bacon (no added nitrates or nitrites), cut into ¼-inch strips
    • 1/2 cup 
plain whole-milk 
Greek yogurt
    • 1/2 tsp ground black pepper
    • 1/4 tsp sea salt
    • 1/8 tsp 
ground nutmeg 
(TRY: Simply Organic Ground Nutmeg)
    • 2 green onions, thinly sliced
    • 1/4 cup 
crumbled Gorgonzola cheese
    • 1 tbsp 
chopped fresh flat-leaf 
parsley, optional

Nutriton Facts

View Info +
  • Calories 230
  • Fat 4g
  • Cholesterol 24mg
  • Carbohydrates 30g
  • Sugar 10g
  • Protein 10g
  • Estimated values based on one serving size.

Cooking Instructions

  1. 1Preheat oven to 375°F. Place potatoes on a parchment-lined baking sheet and brush skins with 1 tsp oil. Bake, turning once, until tender when pierced with a fork, about 45 minutes. Set aside.

  2. 2Meanwhile, in a medium skillet on medium-high, heat remaining 1 tsp oil. Add bacon and cook, stirring frequently, until crispy. Transfer bacon to a paper towel–lined plate.

  3. 3Make a slit in each potato lengthwise, and scoop flesh from skins into a large bowl leaving a ¼-inch layer of flesh inside the skins. Return skins to baking sheet.

  4. 4To bowl with potato flesh, add yogurt, pepper, salt and nutmeg; mash with a potato masher until smooth. Fold in onions, cheese and bacon. Spoon flesh mixture back into skins.

  5. 5Return to oven to heat through, 7 to 10 minutes. Sprinkle with parsley (if using). (MAKE AHEAD: Potatoes can be made 1 day in advance through Step 4, then covered and refrigerated; baking time will be slightly longer, 15 to 20 minutes until heated through.)