These twice-baked sweet potatoes with cheese and bacon can be prepped ahead and baked when needed, making them a great side or main dish and a Thanksgiving feast staple.
Hands up sweet potato lovers. I got you with these twice baked sweet potatoes that are equally savory, sweet, decadent, and very satisfying. They are a big favorite during the fall months and always feature at my Thanksgiving dinner table with this sweet potato casserole and crockpot sweet potatoes. Real talk though, I make them all year round.
I love the combination of fluffy baked potato flesh with the golden melty creamy cheese filling. In my mind, this is a casserole without the casserole effort, so even better. I serve these with black beans, cooked sausage, shredded turkey, chicken chili or a salad for a main meal.
Why This Recipe Is Awesome
- I make it with affordable pantry and refrigerator ingredients I already own, so can whip these up at a moment’s notice.
- These are simple to make. Basically bake, scoop out the sweet insides, add the mix-ins, fill them up and re-bake. A little bit of hands on prep ends with this cozy dinner.
- And hello, make-ahead friendly eat. I bake and stuff them early in the day, then re-bake them just before serving. Perfect for an easy holiday entertaining, cozy weeknight dinner, lunch boxes and lazy Sundays with friends.
More Sweet Potato Recipes and Others You Might Like
The whole family are a huge fan of this easy Sweet Potato Soup as well as this Sweet Potato Gratin. I also rate this Sheet Pan Chicken Thighs and Sweet Potato and this fun Air Fryer Sweet Potato Pie.
I mix it up and serve it with a Stuffed Turkey Breast, alongside this easy Sheet Pan Turkey Dinner as well as this Air Fryer Whole Chicken and decadent Slow Cooker Turkey Chili. For some greens, I use a simple green salad, Slow Cooker Green Beans, seasonal Brussel Sprouts Gratin and a Wedge Salad.
Ingredient Notes and Variations
Check the recipe card further below for measurements and cooking details.
- Uncooked sweet potatoes: I use small or medium-sized ones, so they hold their shape whilst baking up well. Choose evenly shaped ones with a smooth skin.
- Seasonings: I season these simply with sweet paprika, salt and pepper. Other spices I like include cinnamon, Italian seasoning, adobo paste, cayenne etc.
- Toppings: I love using sour cream or greek yogurt, gruyere and red cheddar cheese, bacon bits and green onions. I have also used sharp cheddar, gouda and mozzarella.
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How To Make Twice Baked Sweet Potatoes
Get the complete ingredients list and instructions from the recipe card below
Scrub: Wash and scrub sweet potatoes well (skins stay on); pat dry.
Prep: Place on a lined tray and poke 4–5 holes to vent steam.
Season: Rub with oil; sprinkle salt and pepper.
Bake: Cook at 400°F for 50–60 minutes, until tender.
Cool & scoop: Let cool, slice off the top ¼, and scoop out the flesh, leaving sturdy shells.
Mash: Mash the insides to your preferred texture.
Mix: Add bacon, half the cheese, green onions, paprika, sour cream, salt, and pepper.
Stuff & bake: Refill skins, top with remaining cheese, and bake 5–10 minutes until melty.
Serve: Finish with extra bacon and green onions.
Bintu’s Tips & Variations
- Similar sizes: Make sure to pick similar sized and shaped sweet potatoes so they cook more evenly. And don’t forget to prick the taties before baking so they don’t explode.
- Don’t over bake: You want the sweet potatoes tender, but not too dark. If they over-roast, they can taste bitter and the skins might tear which makes them harder to fill.
- Make ahead and meal prep: I bake these ahead, mix the filling up to 2 days in advance and stuff and reheat as needed. They reheat well so can be eaten throughout the week.
- Dessert version: For a sweeter version I tend to use cinnamon, greek yogurt, maple syrup, pecans, walnuts and mini marshmallows.
- Store and reheat: Refrigerate cooled taties in an airtight container for up to 2 days. Reheat in oven or air fryer till warmed through. I don’t recommend freezing.
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Twice Baked Sweet Potatoes
A simple cozy side dish or main
Servings: 6
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Give ’em a good scrub: Wash sweet potatoes under cold water, scrub well (since we’re keeping the skins!), and pat dry with a clean towel.
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Prep for baking: Place on a lined baking tray. Poke a few holes (4–5 is perfect) with a fork or knife to let steam escape.
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Season: Rub with a little oil and sprinkle with salt and pepper.
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Bake: Pop into a 400°F oven for 50–60 minutes, until tender.
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Cool & scoop: Let cool slightly, then slice off the top ¼ lengthwise. Gently scoop out the insides, leaving a border so the skins stay sturdy.
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Mash the filling: Mash sweet potato flesh to your preferred texture, chunky or creamy, totally your call. Use a fork, masher, hand mixer, or food processor.
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Mix it up: Stir in crumbled bacon, half the cheese, green onions, paprika, sour cream, salt, and pepper.
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Stuff & bake again: Spoon the filling back into the skins, top with remaining cheese, and return to the oven until melty (about 5–10 minutes).
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Finish & serve: Garnish with extra bacon and green onions and serve.
- Similar sizes: Make sure to pick similar sized and shaped sweet potatoes so they cook more evenly. And don’t forget to prick the taties before baking so they don’t explode.
- Don’t over bake: You want the sweet potatoes tender, but not too dark. If they over-roast, they can taste bitter and the skins might tear which makes them harder to fill.
- Make ahead and meal prep: I bake these ahead, mix the filling up to 2 days in advance and stuff and reheat as needed. They reheat well so can be eaten throughout the week.
- Dessert version: For a sweeter version I tend to use cinnamon, greek yogurt, maple syrup, pecans, walnuts and mini marshmallows.
- Store and reheat: Refrigerate cooled taties in an airtight container for up to 2 days. Reheat in oven or air fryer till warmed through. I don’t recommend freezin
