Cheesy Bacon Sweet Potato Skins

Cheesy Bacon Sweet Potato Skins

These sweet potato skins, stuffed with creamy sweet potato mash and cheese and bacon, were originally created as a hooray-it's-Friday, game-day, movie-watching snack, but I'll let you in on a secret: the leftovers make a damn delicious breakfast when reheated. But maybe that's just me. Either way, they DO make a fantastic over-the-top snack/appetizer/appetizer that you're calling dinner. 

It starts with sweet potatoes (bake 'em up!). The soft, sweet flesh gets mashed with sour cream, which makes them ULTRA creamy and flavorful.

Cheesy Bacon Sweet Potato Skins
Cheesy Bacon Sweet Potato Skins

Toppings is where these sweet potato skins get their name -- and where it gets really delicious. First -- shredded Monterey Jack. Then, bacon pieces. I used Tender Belly Habanero Bacon which was SO good because it's just the right balance of sweet and spicy, but your favorite bacon will be perfect, no matter what it is. The potatoes go in the oven like that, just until the cheesy is extra gooey, and then get topped with fresh green onions (need a little bit of green in all of that orange! 😉), a dollop of fresh sour cream, a few slices of jalapeño (for extra zip!), and a dash of smoked paprika (which also adds nice color and flavor).

All that's left to do is eat! 

Cheesy Bacon Sweet Potato Skins

Cheesy Bacon Sweet Potato Skins

Published January 22, 2019 by
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Serves: 12   |    Active Time: 1 hour



Ingredients:

  • 6 sweet potatoes
  • 1/3 cup sour cream, plus more for topping
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1-1/2 cup shredded Monterey Jack cheese
  • 4 strips bacon, cooked and chopped into small pieces
  • 1/4 cup sliced green onions
  • Several dashes of paprika, for garnish
  • Optional: 1 jalapeño, sliced for garnish

  • Directions:

    1. Preheat oven to 400°F. Prick each sweet potato with a fork, and bake for 45-50 minutes, until sweet potatoes are soft all the way through. Allow sweet potatoes to cook 10-15 minutes, or until they are cool enough for you to handle.
    2. Slice each sweet potato in half. Use a spoon to scoop the flesh out of each potato half and into a bowl without breaking the skin of the potato (tip: leave about 1/4 inch of flesh attached to the skin, it helps keep everything together!).
    3. Mash sweet potato flesh with 1/3 cup sour cream, salt, and pepper until everything is incorporated (a few lumps are OK).
    4. Scoop mashed sweet potato into potato skins. Top with cheese and bacon bits. Place back in oven for 5-10 minutes until cheese is melted and just starting to bubble. Remove from oven, and top with green onions, a dollop of sour cream, a sprinkle of paprika, and if using, a slice or two of fresh jalapeño.
    5. Serve hot.
    Reheating leftovers: Leftovers can be reheated in a microwave (1-2 minutes, depending on microwave), toaster oven or oven (350° for 10-15 minutes, until warmed through)

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    Crustless Quiche Lorraine

    Crustless Quiche Lorraine

    Quiche Lorraine is the queen of quiches, in my eyes. Other quiches might be delicious (they definitely are) but none of them boast the richness in history or flavor that a Quiche Lorraine does.

    You know those bite sized quiche Costco sells in the freezer aisle? They come in three flavors, one of them Lorraine. My mom would keep them in the freezer--they made a perfect after school snack, or appetizer for guests (tea parties? yes).

    But after you make Quiche Lorraine from scratch, you'll learn that even though they are delicious, those mini quiche bites aren't even worth a second thought. You'll never go back. Homemade, Quiche Lorraine carries the flavor of bacon and the creaminess of gruyere in every bite. Basically, it's amazing, and you'll want to make it right away. 

    Crustless Quiche Lorraine
    Crustless Quiche Lorraine

    This version is crustless, which makes it a little bit lighter and of course, grain-free and gluten-free. It puffs up delicately, creating a crispy top and a custard base. It is good cold, but I prefer it warm.

    This recipe makes enough to feed a household of two for a few days (depending on how hungry everyone is... or how much they like the combination of bacon and gruyere, which let's be real, is a lot), or a small crowd for a single brunch, along with a few other sides. For a big crowd, I'd make two: there's never too much quiche, and leftover quiche is just as good as fresh-from-the-oven quiche. Tummy rumbling? Mine to. Quiche, get in my belly.

    Crustless Quiche Lorraine

    Crustless Quiche Lorraine

    Published November 2, 2017 by
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    Serves: 3-4   |    Total Time: 45 minutes



    Ingredients:

    • 1/4 pound bacon
    • 1/2 cup milk
    • 3 eggs
    • 1/4 teaspoon salt (or to your tastes)
    • 1/4 teaspoon ground black pepper 
    • Sprinkle ground nutmeg 
    • 1/2 cup grated gruyere or white cheddar 
    • 1 tablespoon fresh minced chives 

    Directions:

    1. Preheat oven to 375°F, and generously grease a 9-inch pie pan.
    2. Cook bacon according to directions on package, until crisp. Set on plate to cool.
    3. Whisk together the milk, eggs, salt, black pepper, and nutmeg until frothy. Break cooled bacon into 1/2-inch or smaller pieces, and add to egg mixture. Add the cheese, and stir until bacon pieces and cheese are incorporated.
    4. Pour egg mixture into pie pan and sprinkle with minced chives. Place in center of oven. Bake for 25-30 minutes, or until quiche is puffy and no raw egg remains (test this by inserting a toothpick into the middle. It should come out clean). Remove quiche from oven and allow to cool for 5 minutes before slicing and serving.

    Crustless Quiche Lorraine
    2 Comments

    Fully Loaded Guacamole

    Fully Loaded Guacamole

    A few months ago I took a trip to Chicago. I'm usually a mountain girl, but there is one good thing about big cities: the food! We managed to eat at lot of good food over the course of two days, but the stand-out meal of the trip was happy hour at Xoco. Sort of like the little sister restaurant of Rick Bayless's Frontera Grill, Xoco is a quick serve hot spot that serves contemporary Mexican dishes. 

    About 20% of the menu is dedicated to chocolate so of course I felt at home! 😉Actually, I didn't try any of the chocolatey items, though I would if I went back. Instead, I got the Ginger Pear Mezcal Margarita 😍and a bowl of "Fully Dressed" Guacamole. 

    Fully Loaded Guacamole

    That trip was over 2 months ago and I'm still thinking about it, so clearly, it was a game changer. I came home, and started loading up my guac with all sorts of treats, inspired by that meal.

    So what all goes in this bowl? Well, guac. But don't stop there! Pile on fresh tomatoes, cilantro, toasted pepitas, crispy bacon, basically WHATEVER YOU WANT. Cheese fan? Don't hold back, add that too. 

    Some other ideas for toppings: roasted corn, black beans, fresh pineapple, pork rinds (they did those at Xoco and it was delish), roasted red pepper, fresh jalapeño, minced red onion….. the list literally could go on and on and on.

    This weekend, when you're sitting there thinking, What should I bring to the neighbor's Super Bowl watching party? You'll have your answer. Just grab some avocados, break out the bag of chips, and let your creativity go wild. Make a big BIG bowl of this fully loaded guacamole. 

    Fully Loaded Guacamole
    Fully Loaded Guacamole

    Paleo? There are still so many ways to enjoy guac: plantain chips, pork rinds, cucumber slices, and carrot sticks, toastones, burrito bowls, oh my!

    Fully Loaded Guacamole

    Published February 2, 2016 by
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    Yield: 4   |    Active Time: 20 minutes



    Ingredients:

    For the guacamole:
  • 2 ripe avocados
  • 1 garlic clove, minced
  • 2-3 tablespoons minced red onion, minced
  • 1/2 jalapeño, minced
  • 1/4 cup minced cilantro
  • 1 tablespoon lime juice, based on preferences
  • 1/4 teaspoon ground cumin
  • Dash of cayenne (skip this if you don’t like spicy food)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

  • Toppings:
  • 1 tomato, diced small
  • 2 tablespoons minced cilantro
  • 2 slices bacon, fully cooked and chopped into pieces
  • 2 tablespoons toasted pumpkin seeds (pepitas)
  • Additional ideas: roasted corn, black beans, jalapeño, queso fresca, roasted red pepper, lime wedges, diced pineapple or apple, minced red onion
  • To serve: tortilla chips, plantain chips, veggie sticks

  • Directions:

    1. Combine ingredients for guacamole in a mixing bowl and mash with a fork to combine. Adjust seasonings to taste. Scoop into serving bowl.
    2. Top with toppings of choice, including tomato, bacon crumbles, cilantro, pepitas, roasted corn, black beans, etc.
    3. Garnish with lime wedges and serve with chips or veggie sticks.

    2 Comments