Twice Baked Sweet Potatoes

Greek yogurt is added to these twice baked sweet potatoes to create an extra fluffy and creamy consistency that your whole family will love.

  • 4 Sweet Potatoes (9-10 ounces each)
  • 1 1/2 Cups Cheddar Cheese
  • 1/2 Cup Greek Yogurt (plain)
  • 12 Ounces Jones Dairy Farm Canadian Bacon (chopped)
  1. Preheat oven to 400°F. Clean and pierce potatoes with fork several times.
  2. Bake until soft, about 45-60 minutes. Let stand until cool enough to handle.
  3. Cut potatoes in half lengthwise and remove flesh to bowl, leaving thin layer around outside of the potato to keep the shape.
  4. Mash sweet potato flesh. Add 3/4 cup of the cheddar cheese and Greek yogurt. Stir in chopped Canadian Bacon. Season to taste with salt and pepper.
  5. Add filling back into potato skins. Top with remaining cheese.
  6. Return to oven until heated through and cheese is melted, 10-15 minutes. Serve topped with chopped parsley and additional Canadian Bacon, if desired.