Twice-baked sweet potatoes are a side dish loaded with cheese, sour cream, soy sauce, honey, and chives, for a balance of sweet and savory!
Ingredients
4largesweet potatoes, scrubbed well
2Tbspolive oil
Salt and pepper to season
2Tbspbutter, melted
⅓cchopped chives, plus more to garnish
½csour cream
1 ½cshredded sharp cheddar or Gruyere
1cshredded Gouda cheese, sub cheddar
1Tbsphoney, heaping
2Tbspsoy sauce
½tsplemon zest
Instructions
Preheat oven to 400 degrees F.
Set the potatoes on a parchment-lined sheet tray. Drizzle with oil and salt and cover the pan with foil. Bake for 60-70 minutes, or until fork-tender.
Slice each potato in half lengthwise and scoop out the inside of the potato, leaving about 1/2’’ of flesh intact with the skin (enough to keep its “boat” shape).
Transfer the scooped potato to a bowl and add the melted butter, ⅓ c chives, sour cream, half of the sharp cheddar, half of the Gouda, honey, and soy sauce. Taste for salt and pepper.
Scoop or pipe the filling into the potatoes and top with the Gouda cheese. Bake 25-35 minutes until golden on top.