Cheesy Twice-Baked Sweet Potatoes by @thefeedfeed

1h25

4 servings

🥔

900 g

Sweet potatoes

🫒

15 ml

Olive oil

🧂

7.5 ml

Kosher salt

🧀

150 g

Boursin caramelized onion cheese

🧈

28 g

Unsalted butter

🧅

3.7 ml

Onion powder

🌿

5 ml

Fresh thyme

🫙

1.2 ml

Ground nutmeg

🧀

120 g

Gruyere cheese

🥛

15 g

Sour cream and onion potato chips

  1. Line

    Line 1 baking sheet with parchment paper or aluminum foil.

  2. Pierce
    • sweet potatoes

    Pierce all 4 sweet potatoes several times with a fork.

  3. Drizzle
    • sweet potatoes
    • olive oil

    Drizzle the sweet potatoes with 1 tablespoon olive oil and rub it over their skins.

  4. Sprinkle
    • sweet potatoes
    • kosher salt

    Sprinkle the potatoes with 1/2 teaspoon kosher salt.

  5. Place
    • sweet potatoes

    Place the sweet potatoes on the lined baking sheet and put the sheet in the oven.

  6. Heat
    • sweet potatoes

    Heat the oven to 400°F (205°C) and bake the potatoes for about 50 minutes, until completely tender.

  7. Cool
    • sweet potatoes

    Remove the potatoes from the oven and cool them for 10 minutes.

  8. Cut
    • sweet potatoes

    Cut each cooled sweet potato in half lengthwise.

  9. Scoop
    • sweet potatoes

    Scoop the sweet potato flesh into a mixing bowl, leaving a thin layer inside each skin.

  10. Add
    • Boursin caramelized onion cheese
    • unsalted butter
    • Sweet potatoes

    Add the 5.3-ounce Boursin caramelized onion cheese and 2 tablespoons unsalted butter to the sweet potato flesh.

  11. Add
    • onion powder

    Add 3/4 teaspoon onion powder and the remaining 1 teaspoon kosher salt to the bowl.

  12. Add
    • fresh thyme
    • ground nutmeg
    • Gruyère cheese

    Add 1 teaspoon fresh thyme, 1/4 teaspoon ground nutmeg, and 1/4 cup Gruyère cheese to the bowl.

  13. Mash
    • sweet potatoes
    • Boursin caramelized onion cheese
    • unsalted butter

    Mash the sweet potato mixture until creamy and well combined.

  14. Arrange
    • sweet potatoes

    Arrange the empty sweet potato skins cut-side up on the baking sheet.

  15. Spoon
    • sweet potatoes

    Spoon the mashed sweet potato filling evenly into the 8 potato skins.

  16. Top
    • Gruyère cheese

    Top the filled potatoes with the remaining 3/4 cup Gruyère cheese.

  17. Bake
    • sweet potatoes
    • Gruyère cheese

    Bake the filled sweet potatoes at 400°F (205°C) for 15 minutes, until the cheese melts and turns lightly golden.

  18. Crush
    • sour cream and onion potato chips

    Crush the sour cream and onion potato chips.

  19. Top
    • sour cream and onion potato chips
    • fresh thyme
    • Sweet potatoes

    Top each baked sweet potato with crushed chips and a garnish of fresh thyme leaves.

Cheesy Twice-Baked Sweet Potatoes by @thefeedfeed

1h25

4 servings

🥔

900 g

Sweet potatoes

🫒

15 ml

Olive oil

🧂

7.5 ml

Kosher salt

🧀

150 g

Boursin caramelized onion cheese

🧈

28 g

Unsalted butter

🧅

3.7 ml

Onion powder

🌿

5 ml

Fresh thyme

🫙

1.2 ml

Ground nutmeg

🧀

120 g

Gruyere cheese

🥛

15 g

Sour cream and onion potato chips

Preparation Steps

  1. Step 1/19

    Line 1 baking sheet with parchment paper or aluminum foil.

    🍳baking sheet
    📜parchment paper

  2. Step 2/19

    Pierce all 4 sweet potatoes several times with a fork.

    🥔sweet potatoes
    🍴fork

  3. Step 3/19

    Drizzle the sweet potatoes with 1 tablespoon olive oil and rub it over their skins.

    🥔sweet potatoes
    🫒olive oil
    🍳baking sheet

  4. Step 4/19

    Sprinkle the potatoes with 1/2 teaspoon kosher salt.

    🥔sweet potatoes
    🧂kosher salt
    🥄measuring spoons

  5. Step 5/19

    Place the sweet potatoes on the lined baking sheet and put the sheet in the oven.

    🥔sweet potatoes
    🍳baking sheet

  6. Step 6/19

    Heat the oven to 400°F (205°C) and bake the potatoes for about 50 minutes, until completely tender.

    🥔sweet potatoes
    🍳baking sheet

  7. Step 7/19

    Remove the potatoes from the oven and cool them for 10 minutes.

    🥔sweet potatoes
    🍳baking sheet

  8. Step 8/19

    Cut each cooled sweet potato in half lengthwise.

    🥔sweet potatoes
    🔪knife
    🪵cutting board

  9. Step 9/19

    Scoop the sweet potato flesh into a mixing bowl, leaving a thin layer inside each skin.

    🥔sweet potatoes
    🥣mixing bowl
    🥄spoon

  10. Step 10/19

    Add the 5.3-ounce Boursin caramelized onion cheese and 2 tablespoons unsalted butter to the sweet potato flesh.

    🧀Boursin caramelized onion cheese
    🧈unsalted butter
    🥣mixing bowl
    🥄measuring spoons

  11. Step 11/19

    Add 3/4 teaspoon onion powder and the remaining 1 teaspoon kosher salt to the bowl.

    🧅onion powder
    🧂kosher salt
    🥣mixing bowl
    🥄measuring spoons

  12. Step 12/19

    Add 1 teaspoon fresh thyme, 1/4 teaspoon ground nutmeg, and 1/4 cup Gruyère cheese to the bowl.

    🌿fresh thyme
    🫙ground nutmeg
    🧀Gruyère cheese
    🥣mixing bowl
    🥄measuring spoons
    🥄measuring cup

  13. Step 13/19

    Mash the sweet potato mixture until creamy and well combined.

    🥔sweet potatoes
    🧀Boursin caramelized onion cheese
    🧈unsalted butter
    🧅onion powder
    🌿fresh thyme
    🫙ground nutmeg
    🧀Gruyère cheese
    🥣mixing bowl
    🥔potato masher

  14. Step 14/19

    Arrange the empty sweet potato skins cut-side up on the baking sheet.

    🥔sweet potatoes
    🍳baking sheet

  15. Step 15/19

    Spoon the mashed sweet potato filling evenly into the 8 potato skins.

    🥔sweet potatoes
    🥄spoon
    🍳baking sheet

  16. Step 16/19

    Top the filled potatoes with the remaining 3/4 cup Gruyère cheese.

    🧀Gruyère cheese
    🥄measuring cup

  17. Step 17/19

    Bake the filled sweet potatoes at 400°F (205°C) for 15 minutes, until the cheese melts and turns lightly golden.

    🥔sweet potatoes
    🧀Gruyère cheese
    🍳baking sheet

  18. Step 18/19

    Crush the sour cream and onion potato chips.

    🥛sour cream and onion potato chips
    🥣mixing bowl
    🥄spoon

  19. Step 19/19

    Top each baked sweet potato with crushed chips and a garnish of fresh thyme leaves.

    🥛sour cream and onion potato chips
    🌿fresh thyme
    🥄spoon

Composition

Ingredients

Types

Vegetables, Oils, Seasonings, Dairy, Cheese, Herbs, Snacks, Potato products

Ingredients

Sweet potatoes, Olive oil, Kosher salt, Boursin caramelized onion cheese, Unsalted butter, Onion powder, Fresh thyme, Ground nutmeg, Gruyere cheese, Sour cream and onion potato chips

Notes

Sweet potatoes (medium), Olive oil (for drizzling), Kosher salt (divided), Fresh thyme (plus more for garnish), Gruyere cheese (grated, heaping), Sour cream and onion potato chips (for garnish)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

390 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 45g, Fat: 19g, Fiber: 6g, Sugars: 10g, Saturated fat: 10g

Nutritional Information

Minerals

Potassium: 690mg, Calcium: 290mg, Sodium: 690mg, Iron: 1.4mg

Vitamins

Vitamin A: 1750mcg RAE, Vitamin C: 5mg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 5 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

baking sheet, parchment paper, fork, mixing bowl, knife, cutting board, spoon, potato masher, measuring spoons, measuring cup

Appliances

Oven

Type

Type

Type Of Dish

Side Dish

Occasions

Thanksgiving, Christmas, Holiday dinner, Family gathering

Origin

Source

Platform

instagram

Original Creator

@thefeedfeed

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Fluffy, Melty, Crispy, Tender

Flavors

Sweet, Savory, Cheesy, Buttery, Oniony, Herbaceous, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Store in an airtight container,Reheat in an oven at 350°F (175°C) until hot,Add chips after reheating to preserve crispness), freezer : 2 months (Freeze without the potato chip topping,Wrap individually or use an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating)