Twice Baked Sweet Potatoes

A cozy dish perfect for a weeknight dinner or as a Thanksgiving side, featuring sweet potatoes stuffed with a creamy cheese mixture and topped with crispy chips.

By @thefeedfeed

Original recipe source

Cook time: 65 minutes

Servings: 4

Ingredients

• 0 parchment paper or aluminum foil
• 4 medium sweet potatoes
• 0 olive oil
• 0.5 teaspoon kosher salt
• 4 medium sweet potatoes
• 5.3 ounce Boursin caramelized onion cheese
• 2 tablespoons unsalted butter
• 0.75 teaspoon onion powder
• 1 teaspoon fresh thyme
• 1 teaspoon kosher salt
• 0.25 teaspoon ground nutmeg
• 0.25 cup grated Gruyère cheese
• 1 heaping cup grated Gruyère cheese
• 0 sour cream and onion potato chips
• 0 fresh thyme leaves

Instructions

1. Line a baking sheet with parchment paper or aluminum foil.
2. Pierce sweet potatoes all over with a fork. Drizzle with olive oil and sprinkle with 1/2 teaspoon salt, then rub it into the skin.
3. Arrange the sweet potatoes on a baking sheet, then place in the oven. Heat the oven to 400ºF and bake for about 50 minutes, until sweet potatoes are tender. Let cool for 10 minutes.
4. Add the Boursin, butter, onion powder, thyme, remaining salt, nutmeg, and about 1/4 cup of the grated Gruyère to the bowl.
5. Stir the sweet potato mixture until well combined, then place the sweet potato halves back on the baking sheet cut side-up. Spoon the sweet potato mixture into each potato skin, then top with the remaining Gruyère cheese.
6. Bake for another 15 minutes, until the cheese is melted and lightly golden.
7. Top each sweet potato with crushed sour cream and onion chips and a sprinkle of fresh thyme leaves.