We used sweet potatoes for our twice-baked potatoes and added browned shallots, sage and parmesan.
sweet potatoes, scrubbed, pierced with fork
tablespoons freshly grated Parmesan cheese
tablespoon finely chopped fresh sage
shallot, thinly sliced
tablespoons vegetable broth or stock
Salt and pepper
Heat oven to 400°F. Line cookie sheet with foil; set aside.
Place sweet potatoes on oven rack. Bake 1 hour or until soft. Cool potatoes 20 to 30 minute before handling. Reduce oven temperature to 375°F.
Cut potatoes in half lengthwise. Scoop out flesh into large bowl; reserve potato skins on cookie sheet. Add Parmesan and sage to potato flesh; stir to combine.
Heat 8-inch skillet over medium heat. Add shallot; cook 3 to 4 minutes, stirring occasionally, until shallot begins to brown. Add 1 tablespoon of the broth; stir vigorously. Cover; cook 2 minutes. Uncover; add remaining tablespoon broth. Cover; cook 2 minutes longer.
Add shallot to potato mixture; stir to combine. Season to taste with salt and pepper. Divide mixture evenly among potato skins.
Bake 20 minutes or until thoroughly heated. Serve immediately garnished with additional grated Parmesan cheese and sage leaves.
The sweet potatoes can be baked up to two days in advance.
Choose potatoes that are mostly unblemished and scrub vigorously before baking. It’s important that you also remember to prick them with a fork to relieve pressure in the potato.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.