Twice Baked Sweet Potatoes
- 4 fresh Sweet Potatoes
- 2 Tbsp Clover Valley Olive Oil
- Salt and Pepper
- Dash of Clover Valley Garlic Powder
- 2 tsp Clover Valley Dried Parsley Flakes
- 4 slices Smithfield Applewood Smoked Bacon
- 2 tsp Clover Valley Italian Seasoning
Preheat oven to 400 degrees. Cook sweet potatoes until tender, then remove from oven (keep oven on at 400 degrees). Slice in half lengthwise, then scrape the flesh of potatoes into a bowl, being careful to keep potato skins intact. Grease a pan and place empty skins on top. Using a fork, mash olive oil into potato flesh. Add a pinch of salt and pepper to taste, garlic powder, and dried parsley; mix well. Evenly spoon potato back into skins. Bake for 15 minutes or until warmed throughout. While potatoes bake, cook bacon per package instructions, then drain well on paper towels. Chop finely, then toss warm bacon in a bowl with Italian seasoning. Remove cooked potatoes from oven and sprinkle bacon garnish over each.
Better For You Note: Substituting sweet potatoes in this twice baked recipe provides more nutrients to the finished dish. Omitting the traditional butter and cream but adding warm spices and olive oil lightens this dish without sacrificing flavor. The bacon in this recipe is still present but portion controlled at ½ slice per twice baked potato - yum!
