Elevated Twice-Baked Sweet Potatoes

Prep: 20 minutes
Cook/Bake: 1 hour • Serves: 8

1.Preheat oven to 350°; spray rimmed baking pan with cooking spray. Cut potatoes lengthwise in half; place cut side down on prepared pan. Bake 45 minutes or until tender; cool slightly.

2.In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.

3.Drain drippings from skillet. Add butter; melt over low heat. Add yellow onions, 1/4 teaspoon each salt and pepper, and 2 tablespoons water; cover and cook 10 minutes. Uncover; cook 7 minutes or until very soft, stirring occasionally.

4.When potatoes are cool enough to handle, with spoon, leaving at least a 1/4-inch wall, scoop out inside portion of each potato half into large bowl; return potato halves, skin side down, to same pan. With fork, mash potatoes in bowl until small lumps remain. Fold in sour cream, bacon, caramelized onions, and remaining 1/2 teaspoon each salt and pepper. Spoon potato mixture into potato halves; sprinkle with cheese. Bake 15 minutes or until cheese is golden brown and potatoes are heated through.

5.Serve potatoes drizzled with balsamic glaze; garnish with green onions, if desired.

Approximate nutritional values per serving (1 stuffed potato half):
209 Calories, 12g Fat (6g Saturated), 35mg Cholesterol, 452mg Sodium,
21g Carbohydrates, 2g Fiber, 10g Sugars, 0g Added Sugars, 6g Protein

Dietitian’s Dish Tip(s):
Cut back on butter and cream by mashing the sweet potatoes with Greek yogurt for creaminess and added protein. Mix in some finely chopped spinach or kale for extra nutrients and fiber.