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Twice Baked Mesquite Potatoes

What do you get when you combine sweet potatoes, Smokey Mesquite, cheese and green onions? A Stubb’s-approved baked sweet potato that’ll bring Love & Happiness to all who eat them!
  • 6

    Ingredients

Ingredients

  • 1 bottle Smokey Mesquite Bar-B-Q Sauce
  • 6 Medium Sweet Potatoes
  • 16 oz. Package Bacon
  • 1 Bunch Green Onions
  • 1/2 cup Parmesan Cheese
  • Salt and Pepper To Taste

Instructions

  • Preheat oven to 350˚F. Bake sweet potatoes until fork tender, 45 minutes to an hour. Let rest 30 minutes.

  • Cut potatoes in half lengthwise and scoop out innards leaving skin intact and ¼” layer of pulp. Reserve skins.

  • Cook bacon until crispy and drain on paper towels, reserving some bacon fat to cook green onions. Chop and set aside.

  • Chop green onions and reserve some for garnish. Cook green onions in bacon fat until softened.

  • Add bacon (reserving some for garnish) and green onions to potato pulp pulled from baked sweet potatoes. Mash. Add Stubb’s Smokey Mesquite Bar-B-Q sauce. Start with 1/3 cup and add to taste.

  • Scoop sweet potato mixture back into 8 of the reserved skins. Top with Parmesan Cheese.

  • Bake for 15-30 minutes, until fully heated and cheese is melted. Garnish with green onion and bacon.

Nutrition information (per Serving)