The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
Twice baked potatoes are one of the most delicious and indulgent ways to enjoy a simple spud.
Sweet potatoes are constantly on my mind during the fall season, and what better way to eat them than in an elevated potato salad inspired by the traditional twice baked potato?
I recommend saving this recipe for all of your fall entertaining needs, especially Thanksgiving!
- Cook time:
- Prep time:
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For the Salad
- 6 large sweet potatoes, diced
- Extra virgin olive oil
- 1/2 Tbsp. garlic powder
- 1/2 Tbsp. onion powder
- 1/2 Tbsp. kosher salt
- 1/4 tsp. pepper
- 1 cup bacon, cooked and crumbled
- 1 cup green onion, diced
- 1 cup Heinen’s shredded sharp cheddar
For the Dressing
- 1/2 cup sour cream
- 1 cup Greek yogurt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 ½ Tbsp. apple cider vinegar
- Pinch of kosher salt and black pepper
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper or prep with nonstick spray.
- Wash and dry the sweet potatoes, then dice into bite-size chunks.
- Add the diced sweet potatoes to a bowl and toss with a few tablespoons of olive oil, garlic powder, onion powder, salt and pepper.
- Bake at 400˚F for one hour, tossing halfway through.
- Remove the potatoes from oven and allow to cool completely.
- Stir all of the dressing ingredients together and set aside.
- In a large bowl, add the sweet potatoes, bacon, green onion and cheddar. Toss to evenly distribute the ingredients.
- Pour half of the dressing over the sweet potatoes mixture and toss to coat. Store the remaining dressing to use when serving.
- Store the salad in the fridge until ready to serve. This salad is best enjoyed within two days.