Twice Baked Weekend Potatoes [Whole 30 Recipe]

As I prepare all the 5-week meal plan for our upcoming Spring-into-Summer Transformation Challenge, I’m LOVING new recipes!

I get bored of eating the same thing very fast, don’t you?

So I thought that following Whole30 for our challenge would be a great way to freshen things up.

For the weekend, here’s a beautiful-looking and amazing-tasting recipe.

Twice Baked Breakfast Sweet Potatoes & Egg!

By Vanessa at Plaid and Paleo

Ingredients

• 2 medium sweet potatoes
• 4 slices bacon
• 1 medium sweet onion, diced
• 4 garlic cloves, minced
• sea salt and black pepper
• 4 small eggs

Directions

1. Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
2. In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
3. After bacon cools, cut into small pieces.
4. Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
5. Mash sweet potato into skillet. If it is a little undercooked, cover and cook for 10 more minutes.
6. Stir in salt, pepper and half the bacon bits. Place sweet potatoes on a parchment lined baking sheet.
7. Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
8. Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set.

Want to know more about our Spring-into-Summer Transformation Challenge?

Go here for all the details:  Spring Challenge!

Have an amazing day and let me know how you like this recipe!

Committed to your success,