Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Holiday Stuffed Sweet Potato – with bacon, pecans & sage Recipe
Stuffed candy potato with vacation vibes! Baked candy potatoes filled with crispy bacon, toasty pecans and swirls of browned butter, with melty cheese and a crunchy sage-panko topping. A swoon-worthy mixture of flavours and texture.
This can be a riff on my candy potato casserole, baked in particular person candy potato boats slightly than one large casserole pan. The scooped out flesh of baked candy potatoes are mashed with all types of holiday-flavour-goodness (particularly browned butter, pecans and bacon, an completely divine mixture with candy potato), stuffed again into the potato boats, baked with melty cheese then completed with a bathe of crunchy sage-bacon-flavoured-panko breadcrumbs.
PHEW that’s an extended sentence!!!
No, it’s not a fast Monday-night aspect dish slapped collectively in a rush. This can be a starchy aspect that instructions consideration, that’s indulgent and luxurious and made for particular events. The flavour mixture of sweet-salty-nutty-buttery and the crunchy topping with the creamy insides is simply unbelievably good.
Bonus: Assemble forward then bake on the day!
Candy potatoes
I’m utilizing 300g/10oz candy potatoes which, as soon as halved, makes a pleasant dimension portion as a aspect dish for one individual, In case your potatoes are bigger or smaller, that’s wonderful. There’s sufficient topping / filling for round 1.2kg / 2.4lb candy potato, whether or not it’s 6 smaller ones or 3 bigger ones.
This recipe may even work with common potatoes. However the flavour mixture right here has been particularly designed for candy potatoes. Attempt my common Twice Baked Stuffed Potatoes as a substitute – although there’s nothing common about how scrumptious that recipe is!!
Add-ins and crunchy sage-panko topping
Right here’s what you should combine into the filling and for the crunchy topping.
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Unsalted butter – We’re utilizing this to make browned butter at this time. Extra intensely buttery with heat nutty flavours. The higher butter!
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Bacon – Chopped then fried up till crispy and golden, we use the fats to pan fry the panko till golden. No losing free flavour!
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Colby cheese – That is my all-rounder go-to cheese with good melting qualities and flavour with out going greasy. Be happy to substitute with different cheese of alternative – cheddar, tasty, Monterey jack, gruyere, swiss cheese. If utilizing mozzarella, I’d combine in 1/4 cup of parmesan cheese for a flavour / salt increase.
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Spices – Garlic, onion powder and paprika.
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Panko breadcrumbs – For the toppings! Bigger and crunchier than bizarre breadcrumbs, discover it within the Asian aisle of standard grocery shops (although cheaper at Asian shops!).
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Recent sage – That is my herb of alternative for this holiday-inspired aspect dish. The earthy flavour is sheer perfection with the buttery candy potato. When you’re cooking for an important day, I believe it’s value getting. However in case you don’t have it, you may substitute with rosemary for one more herb that may work effectively with the opposite flavours on this dish. In any other case, simply use parsley so that you get related inexperienced specks (don’t fear, there may be loads of different flavour occurring on this dish!).
In a nutshell, the flesh of baked potatoes are mashed up with the tasty add ins, re-stuffed again into the potato then baked with cheese and a crunchy topping.
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Bake – Prick the pores and skin with a fork to permit extra juice to leak out (this prevents pores and skin burstage). Then bake the potatoes in a 200°C / 400°F (180°C fan compelled) oven for 75 minutes or till mushy. Verify with a butter knife, not a pointy knife (too sharp so it glides via even when not correctly cooked, made this error!).
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Scoop – Let it cool for 10 minutes simply so you may deal with it. Then minimize in half and scoop the flesh out, utilizing a tea towel to carry the potato if wanted.
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Filling – Mash the flesh up with all of the filling add-ins (see beneath for steps for every) – the browned butter, crispy bacon bits, chopped pecans, spices and cheese. Reserve half the bacon, pecans and cheese for topping.
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Stuff the potato with the filling then high with the remaining cheese,
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Bake for 25 minutes till the cheese is melty and there’s golden spots.
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Prime with the reserved bacon, pecans and golden panko combination (see beneath). Bake for an additional 3 to 4 minutes simply to heat the crunchy topping then serve!
Add-ins and panko topping
Put together the panko topping and add-ins to combine into the filling whereas the potatoes are baking.
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Browned butter – Simply soften then simmer the butter till you see golden bits and it smells nutty and intensely buttery. Ideally, use a silver saucepan or small pan so you may see the golden bits. In any other case, use a spoon to scoop up the butter to test.
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Toast pecans – Utilizing a non-stick pan, toast the pecans for 3 minutes in a dry pan till it you see golden spots. Then switch to a slicing board and chop as soon as cool,
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Crispy bacon – In the identical pan, fry the bacon till crispy and golden. If utilizing streaky bacon, you gained’t want further oil as a result of the fats within the bacon will soften. Then take away the bacon utilizing a slotted spoon so the fats within the pan will get left behind – we’re not losing a drop of it!
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Crunchy panko – Add the panko, sage and salt. Then cook dinner for a couple of minutes within the bacon fats till the panko is golden.
Toppings, achieved! Use as per instructions within the part above.
We (JB and I) created this recipe with upcoming vacation gatherings in thoughts. As in, a starchy aspect dish supposed to make an impression in your visitors for these further particular dinners.
Does it take extra effort than an everyday baked potato? It certain does. Does it take extra effort than making one large pan of Candy Potato Casserole? Sure, as a result of we’re assembling a number of ones slightly than dumping every part into one large pan.
Is it well worth the effort? Sure, one million instances over. As somebody in my group stated, you’re feeling unhappy whenever you end the final chunk since you by no means need the consuming expertise to finish.
However don’t fear. Steal the final one left for your self. Disguise it. No must share! #HolidaySpirit 😈 – Johnsat x
Ingredients
- 4 x 300g / 10oz sweet potatoes , skin on, washed and dried
- 1/2 tsp cooking / kosher salt
- 4 tbsp unsalted butter
- 5 tbsp pecan nuts (Note 2)
- 200g / 7 oz streaky bacon , chopped (Note 5 to omit)
- 1 1/2 cups colby cheese , shredded (Note 3)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp cooking / kosher salt
- 1/2 cup panko breadcrumbs
- 2 tbsp sage leaves , finely chopped (Note 4)
Instructions
- Preheat oven to 200°C / 400°F (180°C fan forced).
- Bake – Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).
- Scoop – Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.
- Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.
- Stuff – Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.
- Crunchy topping – Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes
- Rest for 5 minutes then serve!
- Prepare these while the potatoes are baking.
- Browned butter – Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.
- Toast pecans – Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.
- Crispy bacon – Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.
- Golden panko – Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.
Notes
1. Sweet potato – If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato.
2. Nuts – sub almonds, walnuts, macadamia or other of choice.
3. Cheese alternatives – sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.
4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback – just use parsley for the green specks in the topping!
5. To leave out bacon – it will still be great without because there’s so many other flavours going on here. If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon!
6. Assemble ahead – The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there’s nothing like freshly baked!
Nutrition per serving.
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