One last snow day calls for some savory, indulgent comfort food, am I right? I have been craving sweet potatoes lately and decided to mix up my usual method of baking them into crispy fries and try something new. Enter my twice baked buffalo blue sweet potatoes. After baking sweet potatoes in the oven for almost an hour, I scooped out the center and mixed in blue cheese, scallions, butter and hot sauce to incorporate all of my favorite elements of Buffalo chicken. Then I filled the potato skins back up with the mixture and baked them off with more blue cheese on top to melt in the flavors. A few more scallions and some sour cream were added on top for a true twice-baked potato experience! Get the full recipe below:
- 4 Sweet potatoes
- 2 Tbsp of butter
- 8 Tbsp of sour cream, divided
- ¼ Cup of chopped scallions
- ½ Cup of crumbled blue cheese, divided
- 2 Tbsp of hot sauce
- Salt and pepper
- Clean sweet potatoes and arrange on a baking tray; cook at 450 degrees for 55 minutes.
- Remove from oven and let them cool slightly before slicing each potato horizontally in half.
- Scoop the sweet potato out of each skin and place in a large mixing bowl, reserving the potato skins on the baking tray.
- Combine the scooped sweet potato with butter, one tablespoon of sour cream, half of the scallions and half of the blue cheese, and the hot sauce.
- Use a potato masher to break down sweet potatoes and loosely blend the ingredients.
- Season with salt and pepper and scoop the sweet potato mixture back into the potato skins.
- Crumble remaining blue cheese on top and return the sweet potatoes to a 350 degree oven for 15 minutes; increase temperature to broil for the remaining 2 minutes.
- Remove from oven and top with the remaining scallions and sour cream before serving.
- Add additional hot sauce to increase the heat if desired.
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