Ingredients
Scale
- 4 thick cut bacon slices
- 1 teaspoon smoked paprika, divided in half
- 1 teaspoon brown sugar
- 1/4 teaspoon cayenne pepper
- 2–3 small to medium sweet potatoes, sliced in half
- 1 tablespoon olive oil
- 3 tablespoons salted butter, room temperature
- 1/4 teaspoon ground black pepper
- 1/3 cup fresh grated Parmesan cheese
- 1 scallions, sliced
- flake salt, to garnish
Instructions
- Preheat your oven to 400F. Place the cut sweet potatoes, flesh side down on a baking sheet tray. Drizzle the skin side with olive oil. Place the bacon strips on the other side of the same baking tray. Sprinkle the bacon with 1/2 teaspoon smoked paprika, brown sugar and cayenne pepper.
- Bake for 8 minutes and flip the bacon over. Bake for 4-6 more minutes or until bacon is crispy. Remove the bacon from the pan and set aside on a cutting board or plate.
- Return the sweet potatoes back into the oven for 20 minutes or until very tender. Remove from the oven and let sit for a few minutes to slightly cool off.
- Using a spoon, scrape the inside of the potatoes out, leaving about 1/2 inch of flesh inside the sweet potatoes. Return the potatoes to the baking sheet tray, skin side up. Bake for 4 minutes. Remove and flip the potatoes over and cook for another 4 minutes.
- Meanwhile, mix together the butter, black pepper, 1/2 of the Parmesan cheese and 1/2 teaspoon smoked paprika. Crumble or cut the bacon strips up into small pieces.
- Remove the potato skins and place on a serving plate. Add 1 1/2 teaspoons of the butter mixture into each potato skin. Sprinkle with the remaining Parmesan cheese, bacon, scallions and flake salt.
Notes
To easily remove the flesh from the inside of the potatoes, use a small knife to score around the potato -leaving about 1/2 inch of flesh on the sides so that it keeps its shape.
- Prep Time: 5
- Cook Time: 35
- Category: side dish
- Method: oven
- Cuisine: side dish