Twice Baked Potatoes (Print Version)
# Ingredients:
01 -
8 medium-sized sweet potatoes, uniform in size.
02 -
2 tablespoons of butter, unsalted.
03 -
½ teaspoon of salt.
04 -
2 tablespoons of all-purpose flour.
05 -
2 tablespoons of pecans, finely chopped.
06 -
Cooking spray for the pan.
07 -
½ cup of mini marshmallows.
08 -
¼ cup of dried cranberries, chopped into small pieces.
09 -
2 tablespoons of cold butter, cut into small cubes.
10 -
½ teaspoon ground cinnamon.
11 -
2 tablespoons packed brown sugar.
12 -
2 tablespoons more of brown sugar.
# Instructions:
01 -
Set your oven to 400°F and pierce the potatoes with a fork. Spray a foil-lined pan, then bake the potatoes for 45-50 minutes until they're soft.
02 -
Once the potatoes have cooled, slice off their tops and scoop out most of the insides, leaving about ¼ inch border. Mix the scooped potato with butter, brown sugar, cinnamon, and salt.
03 -
Combine the flour with more brown sugar. Add the cubed cold butter and mix until it forms crumbs. Stir in the chopped pecans at the end.
04 -
Take 6 potato skins and spoon the filling back into them. Sprinkle the streusel crumble on top. Put them back into the oven and bake at 350°F for 20 minutes.
05 -
Add marshmallows to the potatoes, bake for another 3 minutes until golden, then sprinkle dried cranberries on top and serve warm.
# Notes:
01 -
You can make them a day in advance.
02 -
Pick potatoes that are similar in size so they cook evenly.
03 -
Use a piping bag for a neat and decorative look.