Holiday Stuffed Sweet Potato - bacon, sage and pecans!

By RecipeTin Eats · 50 min

Ingredients

Instructions

1. Preheat the oven to 200°C / 400°F (180°C fan).
2. Prick each potato skin 15 times with a fork, place on a foil-lined tray and bake for 75 minutes, until soft all the way through when checked with a butter knife.
3. Let the potatoes cool for 10 minutes, then halve lengthwise and scoop out the flesh, leaving a 0.5 cm (0.2 in) wall. Put the flesh in a bowl.
4. Meanwhile, brown the butter in a small pan over medium heat for 3 to 5 minutes, stirring now and then, until golden-brown bits form and it smells nutty. Pour into a small bowl, including the bits.
5. Toast the pecans in a non-stick pan over medium-high heat for 2 to 3 minutes until golden spots appear. Cool, then finely chop.
6. Cook the bacon in the same pan over medium heat; when the fat melts, raise to medium-high and cook 4 to 5 minutes until golden. Remove with a slotted spoon and leave the fat in the pan.
7. In the same pan on medium-high, stir the panko with the bacon fat until golden, about 2 minutes, then transfer to a bowl.
8. Mash the potato flesh with a fork. Add the browned butter, 1/2 tsp salt, pepper, garlic powder, onion powder and paprika. Add half of the pecans, bacon and cheese, and stir well.
9. Place the potato shells on a paper-lined tray and divide the filling evenly among them. Sprinkle with the remaining cheese and bake for 25 minutes, until the cheese has melted.
10. Top with the reserved pecans, bacon and panko, then bake for another 3 to 4 minutes.
11. Rest for 5 minutes before serving.

Summarized from RecipeTin Eats's video. Watch it for the details.

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