Re-Stuffed Sweet Potatoes with Turkey Bacon

Sweet potatoes are counterbalanced by pungent Gorgonzola cheese and savory turkey bacon in these rich twice-baked sweet potatoes.

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Prep Time
20 min
Cook Time
50 min
70 min


  • 4 
large sweet potatoes (about 8 oz each), scrubbed
  • 2 tsp olive oil, divided
  • 2 1-oz 
slices all-natural 
turkey bacon (no added nitrates or nitrites), cut into ¼-inch strips
  • 1/2 cup 
plain whole-milk 
Greek yogurt
  • 1/2 tsp ground black pepper
  • 1/4 tsp sea salt
  • 1/8 tsp 
ground nutmeg 
(TRY: Simply Organic Ground Nutmeg)
  • 2 green onions, thinly sliced
  • 1/4 cup 
crumbled Gorgonzola cheese
  • 1 tbsp 
chopped fresh flat-leaf 
parsley, optional


  1. Preheat oven to 375°F. Place potatoes on a parchment-lined baking sheet and brush skins with 1 tsp oil. Bake, turning once, until tender when pierced with a fork, about 45 minutes. Set aside.
  2. Meanwhile, in a medium skillet on medium-high, heat remaining 1 tsp oil. Add bacon and cook, stirring frequently, until crispy. Transfer bacon to a paper towel–lined plate.
  3. Make a slit in each potato lengthwise, and scoop flesh from skins into a large bowl leaving a ¼-inch layer of flesh inside the skins. Return skins to baking sheet.
  4. To bowl with potato flesh, add yogurt, pepper, salt and nutmeg; mash with a potato masher until smooth. Fold in onions, cheese and bacon. Spoon flesh mixture back into skins.
  5. Return to oven to heat through, 7 to 10 minutes. Sprinkle with parsley (if using). (MAKE AHEAD: Potatoes can be made 1 day in advance through Step 4, then covered and refrigerated; baking time will be slightly longer, 15 to 20 minutes until heated through.)

Nutrition Information

  • Serving Size 1 stuffed potato
  • Calories 230
  • Carbohydrate Content 30 g
  • Cholesterol Content 24 mg
  • Fat Content 8 g
  • Fiber Content 6 g
  • Protein Content 10 g
  • Saturated Fat Content 4 g
  • Sodium Content 376 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g