- Preparation time
- 20 mins
- Cooking time
- 90 mins
- 6 people
- Meal course
- Posted by
- Posted on
- November 19, 2019
Do you love sweet potatoes? Do you love it enough to bake it twice? Why? Because this recipe calls for it!
The recipe’s main ingredient is the sweet potatoes – but to make it extra special, add sour creme, grape tomatoes, Monterey jack cheese, jalapeno and other tangy flavours that you like.
If you’re asking, ‘Why should I bother to bake it twice?’
The first bake is to toast the outside of the sweet potato, making it crispy on the outside. The second bake is to bake the filling of the potato. Baking it twice also increases the shelf e to 3 to 5 days. Just be sure to keep it in an airtight container and keep it refrigerated.
This is a great recipe if you’re craving carbs. It’s super healthy! If you or your partner are on a veggie diet, then this is the recipe for you.
- 1. Preheat oven to 190°C. Scrub was the potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place directly on oven racks and bake until pierced easily with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.
- Place the potatoes on oven racks and bake until pierced easily with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.
- 3. Cut a thin layer off the top of each potato lengthwise. Scoop out insides of each potato, leaving a ½” border. Place insides in large bowl. (You can keep the potato tops and roast them on the tray as a snack!)
- 4. Add milk, sour cream, and butter with the cooked potato. Mash until all ingredients are incorporated and mixture is mostly smooth. Fold in 1 cup Monterey Jack, black beans, green onions, and garlic and season with salt.
- 5. Fill baked potatoes with mixture and place on a large baking sheet. Top with remaining half cup of Monterey Jack. Bake until cheese is melty and outside is crispy, about 15 minutes.
- 6. Top with tomatoes, avocado, jalapeño, and queso fresco before serving.