As I kid I remember eating my first twice baked potato. I had just finished my summer job at the Tillamook County Fair and we had a celebration dinner at a local club to close out the fair. We only have a few choices for dinner and I chose the chicken and a twice baked potato. I really had no idea what I was in for, but when my food arrived and I bit into it, it was perfect. So smooth, creamy, cheesy, hot and just right. After that I was sold on the twice baked potato. Still, not knowing exactly what was in it, or why they would bake it twice.
Now, I don’t eat that many “white” potatoes, but I do eat my fair share of sweet potatoes. So I thought, I’ll make my own version of a twice baked potato. I like to believe I like simple recipes, but it’s often that I find myself whipping up something that is not as simple. This recipe just involves a few steps, which might take it off the “simple” recipe list. This recipe was perfect for a day when I had a little time in the am, and a little time in the afternoon. The couple of steps broke up nicely over my day. Hope it works for you.
What you will need:
6 medium size sweet potatoes
8 strips of bacon-baked and chopped
8 dates- pitted and chopped
1/3 cup coconut flour
salt, chili powder, cinnamon and some cayenne- season to taste!
What to do:
1. Wash potatoes and place on a foil lined baking sheet. Bake in 400 degree oven for about 45min to hour. Until they are tender. Remove from oven and let cool.
2. Next slice potatoes in half long ways and remove potato center, keep skins and set aside.
3. In the bowl of a large stand mixer, add in all potato inners, and whip on high untill light and fluffy, then add in eggs, coconut flour (to absorb some of the moisture) and seasonings. Whip again until all ingredients are mixed and light.
4. Scoop mixture back into potato skins and top with crumbled bacon and date pieces. Bake at 375 for 15 min.
5. Enjoy warm!