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Twice Baked Stuffed Sweet Potatoes with Bacon and Eggs

Ingredients

  • 4 medium sweet potatoes/yams
  • 1 Tbsp clarified butter or ghee
  • 6 slices nitrate free bacon cooked and crumbled
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 green onions sliced
  • 2 fresh garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • sea salt and fresh ground black pepper to taste
  • 8 medium eggs
  • Optional: a small amount of grated cheese of choice

Instructions

  • Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
  • Thoroughly wash and scrub your potatoes, then cut them in half, lengthways as shown.
  • Lightly spray or rub with avocado/olive oil then bake for 35-40 minutes or until fork tender.
  • Meanwhile, heat butter in a large skillet over medium-high heat. Add in peppers, garlic and green onions and sauté for 3-4 minutes.
  • Once the potatoes are baked, allow cooling for a few minutes, just enough to safely handle them, then using a spoon carefully scoop out the inside leaving a thin layer around the skins.
  • Set the skins aside.
  • Place the scooped-out potato flesh into your sauteed peppers mixture, then add the crumbled bacon.
  • Add all seasonings, then stir to combine well, and season with sea salt and pepper just to your taste.
  • Spoon the potato mixture back into your potato skins, then with a spoon make a space in the middle of each one for an egg.
  • Gently crack an egg into each potato, then bake in your preheated oven for about 12- 15 minutes until eggs set to your liking.
  • I sprinkled mine with a tiny pinch of grated cheese and fresh green onions + cilantro right as they came out of the oven.