Sweet Potato Boats with Bacon, Apples, and Cheddar

01Method

1. 1

   Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.

2. 2

   Pierce each potato several times with a fork, coat the skin with olive oil, and place on the prepared baking sheet.

3. 3

   Roast until the potatoes start to yield when pressed, approximately 30 minutes.

4. 4

   Allow to cool briefly, then cut lengthwise and use a spoon to hollow out the flesh, leaving about ¼ inch of flesh attached to the skin.

5. 5

   Dice the scooped flesh into roughly ½-inch pieces. Flip the empty skins cut-side down on the sheet pan and continue baking until the skins are crisp, 5–10 minutes.

6. 6

   Fry the bacon in a large non-stick pan over medium heat until crispy, about 3–4 minutes per side. Transfer bacon to a plate, leaving the rendered fat in the pan. Once cool enough, crumble the bacon and set aside.

7. 7

   Sauté the onion in the bacon fat for about 3 minutes. Add the apple, diced potato, and the white parts of the scallions. Cook, stirring occasionally, until the apple is tender and the potato is heated through, 8–10 minutes.

8. 8

   Stir the crumbled bacon back into the pan, season with salt and pepper, and mix well.

9. 9

   Spoon the filling evenly into the potato skins, scatter cheddar over each one, and roast until the cheese has melted, about 5 minutes.

10. 10

    Finish with the reserved scallion greens before serving.