Prep Time::20 mins
Cook Time::55 mins
Total Time:: 1 hr 15 mins
Servings::2
Ingredients
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2 sweet potatoes, with no blemishes on the skin
2 teaspoons olive oil
4 slices bacon
1/2 onion, diced
1/2 Granny Smith apple, cored and diced
2 scallions, sliced, white and green parts divided
salt and freshly ground black pepper to taste
1/2 cup shredded Cheddar cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment or foil.
Scrub sweet potatoes and pat dry. Use a fork to poke several holes in potatoes, rub skin with olive oil, and place on the prepared pan.
Bake in the preheated oven until beginning to soften, about 30 minutes.
Allow to cool slightly. Using a clean towel to protect your hand, slice the sweet potatoes lengthwise.
Scoop out the sweet potato flesh with a serving spoon, leaving about 1/4-inch flesh inside the skin. Cut partially cooked sweet potato into 1/2-inch cubes, and return the skins, cut side down, to the sheet pan. Bake skins until crisp, 5 to 10 minutes more.
Meanwhile, cook bacon in a large non-stick skillet over medium heat until brown and crispy, 3 to 4 minutes per side. Remove bacon from the skillet, crumble, and set aside.
To the same skillet, add onion, and cook in the rendered bacon fat about 3 minutes. Add apples, sweet potato cubes, and white parts of scallions. Cook, stirring occasionally, until the apples are softened and sweet potatoes are fully tender, 8 to 10 minutes.
Add bacon crumbles to the skillet, lightly toss, and season with salt and pepper to taste.
Divide mixture evenly into the four sweet potato “boats”. Sprinkle shredded Cheddar over each boat, and return to the oven until cheese is melted, about 5 minutes.
Remove from the oven, sprinkle with reserved scallion greens, and serve warm.