And while I totally love mashed potato with bacon mixed in, I've started to prefer these twice-baked beauties here.
The first bake gives you that irresistible fluffy, golden mash. The second bake crisps up any bacon you have sticking out and then turns the top of the baked potato kind of crispy in places and helps crisp up the skin (because that's full of fibre, you know).
This recipe is totally AIP-compliant, although if you have reintroduced it, it would be amazing if you can add a little butter to the mashed potato mixture. Otherwise, either use a little hot bone broth, some mild flavourless coconut oil, or a drizzle of avocado oil instead.
Bacon Stuffed Twice Baked Sweet Potato Jackets
2 large sweet potatoes (orange flesh)
4-6 rashers of smoked, streaky bacon
drizzle of avocado oil, flavourless coconut oil (or butter if you can eat it - it's not AIP though)
pinch of salt
small handful of snipped chives
First, preheat your oven to gas mark 7/210ºC and scrub the sweet potatoes in cold water. Dry them thoroughly and pierce them three or four times with a sharp knife. Place them on a baking tray and bake for 30 minutes, or until the potatoes are tender on the instead and fairly crisp on the outside. Take them out of the oven, carefully split them open (but don't cut all the way through) and leave them to cool down.
Carefully lift the now fairly-cooled potato and, using a spoon, scoop out the flesh of the sweet potatoes and drop it into a bowl.
Heat a frying pan on a low to medium heat and fry the bacon rashers for a few minutes on each side until some of the fat has rendered down and the bacon is crisp. Turn off the heat and leave to cool slightly.
Snip the bacon, using scissors, into small chunks and drop them into the bowl with the mashed potato. Add a little pinch of salt, and pour in any bacon fat in the pan. Add the chopped chives, and the oil or butter, if using, and give everything a good mix. Gently spoon the mixture back into the sweet potato skins and then slide back into the oven for a further 10-15 minutes, or until the sweet potatoes are piping hot and the skins are crisp. Serve straight away.