Twice Baked Sweet Potatoes
This recipe calls for the flesh of yukon gold potatoes to be mixed with the sweet potatoes – it cuts down on the sweetness and makes the filling creamier. Be careful when scooping out sweet potatoes to leave a thin layer. Scooping out too much will result in a thin and flimsy skin.
  1. Preheat oven to 400 degrees.
  2. Wash/scrub potatoes and poke several times with a fork. Place in heated oven and cook 45-60 minutes (yukons should take 40-45, while sweet potatoes should take an hour). Turn oven down to 375 after removing potatoes.
  3. While potatoes are baking, sauté shallots in a dry pan, adding small amounts of water to unstick, and deglaze the pan. Saute until opaque. Add garlic and cook 1 minute. Set aside.
  4. Once removed from oven, peel yukon gold potatoes and place in large bowl. Cut sweet potatoes in half, and holding with an oven mit as they will be hot, scoop out sweet potato, leaving a thin layer. Add sweet potato flesh to bowl with yukons. Carefully arrange skins on a cookie sheet.
  5. Using a potato masher, mash the potatoes and add the shallots and garlic, and the remainder of the ingredients, with the exception of smoked paprika. Test and adjust flavors if necessary (best part of cooking!)
  6. Scoop approximately 1/3-1/2 cup filling into each potato skin and sprinkle with smoked paprika. Bake for 20 minutes.