Savory Twice Baked Sweet Potatoes
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
- 4 large sweet potatoes, scrubbed well
- 2 Tbsp olive oil
- Salt and pepper to season
- 2 Tbsp butter, melted
- ⅓ c chopped chives, plus more to garnish
- ½ c sour cream
- 1 ½ c shredded sharp cheddar or Gruyere
- 1 c shredded Gouda cheese, sub cheddar
- 1 Tbsp honey, heaping
- 2 Tbsp soy sauce
- ½ tsp lemon 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.
- Serve warm, immediately, garnished with chives.