Twice Baked Bacon and Chive Sweet Potatoes Recipe (2024)

FAQs

Why do you soak sweet potatoes before baking? ›

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

Cook's Note. I learned the hard way not to wrap the potatoes in foil before baking. It softens the shells and they will fall apart not good!

Why are my twice baked potatoes gummy? You can ensure that the insides stay fluffy by mixing in the sour cream and cheese when the potatoes are still hot. If you mix them in cold the mixture will turn out very gummy. You can also use a hand mixer instead of a potato masher for maximum fluffiness.

Wrapping sweet potatoes in foil helps in a few ways. It prevents the exterior of the tuber from drying out and overheating too quickly, which would minimize enzymatic activity; it also results in a more evenly cooked texture.

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

I've found that sweet potatoes really need space for a truly roasted, crisped-edge result. Aim for about one inch of space between pieces. This leads to good, dry, hot airflow that will let the potato pieces' moisture evaporate while letting them dry and crisp up more.

Baking your potatoes this way allows you please the whole crowd. You get rich, creamy mashed potatoes, and you get salty, crispy potato skins, all in one bite.

Versatile – These easy twice baked potatoes or “potato boats” as we call them make a great side with almost any meal. Serve them with something fancy like Prime Rib, or a simple Baked Ham or Pork Tenderloin. Easy – So quick to make, but they feel fancy, and even the pickiest eaters love them.

You want to be able to eat your potato without worrying if you are going to get food poisoning or botulism. Here's how you can ensure that your baked potatoes are safe to eat. DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

After they are removed from the oven they get wrapped in aluminum wrap tightly. Then the potatoes are are piled closed to the oven to keep warm. Often just befor they're served the potatoes are Nuked so they are piping hot. That's how we did it.

What does poking holes in baked potatoes do? ›

Your pokes will expose the potatoes to oxygen and the potatoes will turn black wherever the fork tines pierced the skins. It is very infrequent that a potato will burst from baking if you put it in the oven when you first turn it on so that it has a chance to come to temperature.

Put the wrapped twice-baked potato on a microwave-safe plate or dish. Microwave on medium for 2 to 3 minutes. Unwrap, stir and check for heat. In the microwave, as if you put them in the oven, they will dry out.

Before baking, use a fork to prick each sweet potato several times. You don't need to jab the fork in deep. We're creating steam vents. Otherwise the pressure in the sweet potato could build up so high in the oven that it explodes—an unlikely possibility but one best avoided!

Some recipes for homemade sweet potato fries ask you to soak the fries before cooking. The theory is that soaking draws out starch from inside the potatoes, helping them crisp up.

Trapping that spud in aluminum foil where the moisture cannot escape results in a wet potato. Over baking the potato in foil cannot be seen (or easy to smell that it is overcooked) so you can end up with dark brown skin on the bottom, tough to eat and giving off a slightly burnt taste.

No, you do not need to soak a sweet potato before cooking it. Generally, you soak potatoes in water if you're making fries, as it helps them turn out crispier while frying. Since this recipe is for roasted sweet potato cubes, soaking the potatoes beforehand is unnecessary.

The best potatoes for French fries are soaked in a sugar solution before frying. The sugar solution has something to do with the carbohydrates and prevents the potatoes from soaking up a lot of grease, so they get crunchy.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.