Twice Baked Stuffed Sweet Potatoes with Bacon and Eggs for Clean Eats!

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{NEW} Twice Baked Stuffed Sweet Potatoes with Bacon and Eggs 

There’s a bit more hands-on BUT simple prep that goes into making these…so they’re definitely a weekend project.

OMG, the flavors…once they combine, and bake for that second time…TO. DIE. FOR.About 6 years ago I strongly disliked yams/sweet potatoes, and rarely if EVER made them.

At some point, I learned the value of these little earth-grown orange potatoes and decided to start cooking them + working them into my family’s lifestyle.

It’s funny because now I truly prefer them! Makes 6-8 servings
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:

  1. Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
  2. Thoroughly wash and scrub your potatoes, then cut them in half, lengthways as shown.
  3. Lightly spray or rub with avocado/olive oil then bake for 35-40 minutes or until fork tender.
  4. Meanwhile, heat butter in a large skillet over medium-high heat. Add in peppers, garlic and green onions and sauté for 3-4 minutes.
  5. 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.
  6. Set the skins aside.
  7. Place the scooped-out potato flesh into your sauteed peppers mixture, then add the crumbled bacon.
  8. Add all seasonings, then stir to combine well, and season with sea salt and pepper just to your taste.
  9. 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.
  10. Gently crack an egg into each potato, then bake in your preheated oven for about 12- 15 minutes until eggs set to your liking.
  11. I sprinkled mine with a tiny pinch of grated cheese and fresh green onions + cilantro right as they came out of the oven.

PTwice 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

  1. Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
  2. Thoroughly wash and scrub your potatoes, then cut them in half, lengthways as shown.
  3. Lightly spray or rub with avocado/olive oil then bake for 35-40 minutes or until fork tender.
  4. Meanwhile, heat butter in a large skillet over medium-high heat. Add in peppers, garlic and green onions and sauté for 3-4 minutes.
  5. 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.
  6. Set the skins aside.
  7. Place the scooped-out potato flesh into your sauteed peppers mixture, then add the crumbled bacon.
  8. Add all seasonings, then stir to combine well, and season with sea salt and pepper just to your taste.
  9. 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.
  10. Gently crack an egg into each potato, then bake in your preheated oven for about 12- 15 minutes until eggs set to your liking.
  11. I sprinkled mine with a tiny pinch of grated cheese and fresh green onions + cilantro right as they came out of the oven.

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