Loaded Baked Sweet Potatoes
Ingredients
- 4 pcSweet potato (whole)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 40 gSalted butter
- 100 gCheddar cheese (shredded)
- 100 gSmoked lardons (grilled)
- 2 tbspCream
- 1 pcChives fresh (chopped)
- 1 pinchBlack pepper ground
Method
A salty, crispy skin hiding a sweet, melt-in-your-mouth orange flesh. The contrast between the smoky fat of the grilled bacon and the root's natural sweetness is bold and direct.
- 1
Wash and dry the sweet potatoes thoroughly. Rub the skin with olive oil and grey sea salt until they shine. Prick the skin several times with a fork to allow steam to escape during cooking.
- 2
Place the potatoes directly on the oven rack at 200°C. Bake until the skin is wrinkled and the flesh yields without resistance under a knife blade. The skin should feel crispy to the touch.
- 3
While baking, sauté the smoked bacon bits in a hot pan without extra fat. They should be well-browned and crispy. Drain excess fat on paper towels. Finely chop the chives.
- 4
Split the potatoes lengthwise. Lightly mash the flesh with a fork, incorporating a knob of salted butter. Add shredded cheddar, bacon bits, and a dollop of cream. The cheese should coat the hot flesh. Finish with chives and a crack of black pepper.
Frequently asked questions
How do you get this dish right?
- Do not wrap the potatoes in foil, or the skin will steam instead of crisping up.
- Cooking is done when a knife tip enters like it's sliding through butter.
How long does this dish keep?
Keeps for 3 days in the refrigerator. To reheat, place in the oven for 10 minutes at 180°C to maintain the crispy skin.
