Double Baked Balsamic Sweet Potatoes

Monica H

By
@MonisiaH

I recommend using a thicker, more aged, balsamic vinegar. This way, it won't immediately soak into the potato and will serve almost as a dipping sauce, too.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
20 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

2
sweet potatoes
1/2 stick
unsalted butter
1/2 tsp
salt
1/4 tsp
pepper
1 Tbsp
brown sugar
1/4 tsp
cinnamon powder
1/4 tsp
paprika
1/4 tsp
ginger powder
1 Tbsp
chopped fresh basil
1 Tbsp
chopped fresh scallions
1/2 c
mozzarella or munster cheese
1/4 c
balsamic vinegar

Step-By-Step

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1Wash, dry and pierce potatoes with knife. Bake potatoes in 375 degree oven for 1 hour, or until soft (check with fork or knife in middle of potato for softness).

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2Cut potatoes lengthwise and scoop insides out into a bowl. Save the skins! You don't have to scoop EVERYTHING out...just try to get most of it.

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3In the bowl, mash the scooped potato with the butter and all the spices.

4Set filling and skins to the side for 5 minutes to cool. Spray a small baking dish (or whatever will snugly fit your skins) with non-stick spray.

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5Line the skins into the dish. Scoop potato mixture back into the skins. (You will probably have left over potato mixture).

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6Top the potatoes with cheese. Place back into the oven and bake at 375 for 10 to 15 minutes, until the cheese is melted.

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7Sprinkle basil and chives on top.

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8Drizzle vinegar on top, and serve immediately (Or have balsamic vinegar set to the side, and once served, everyone can drizzle on their own). Yum :)

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium
Other Tag: For Kids