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

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).
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.
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.
5Line the skins into the dish. Scoop potato mixture back into the skins. (You will probably have left over potato mixture).
6Top the potatoes with cheese. Place back into the oven and bake at 375 for 10 to 15 minutes, until the cheese is melted.
7Sprinkle basil and chives on top.
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