90 minutes
A gourmet twist on the classic twice-baked potatoes, featuring sweet potatoes and tangy labneh, topped with scallions and Parmigiano-Reggiano cheese.
Sweet Potatoes, whole
0 lb
to taste
teaspoons
Labneh
cups
teaspoons
Scallions, finely chopped
cups
Parmigiano Reggiano Cheese, grated
to taste
Chives, finely chopped
to taste
1. Roast Sweet Potatoes
Preheat your oven to 425ºF. Slather each sweet potato with olive oil and season them with salt. Place the sweet potatoes in a baking dish and roast for about 90 minutes, until they are soft and a fork easily pierces through.
2. Scoop and Mix Sweet Potato Flesh
Let the sweet potatoes cool enough to handle and then slice each in half lengthwise. Scoop out the flesh into a medium bowl, leaving a thin layer inside the skins. Combine the sweet potato flesh with labneh, remaining salt, black pepper, and chopped scallions, mixing until creamy.
3. Fill Skins and Add Cheese
Fill the potato skins with the sweet potato mixture, mound slightly, and top each with grated Parmigiano-Reggiano cheese. Reheat the stuffed potatoes in the oven at 425ºF for about 20 minutes.
4. Broil and Finish
Switch the oven to the broiler setting and broil the potatoes until the cheese on top is golden and bubbly. Sprinkle with finely chopped chives and serve hot.
Opt for even-sized sweet potatoes for consistent cooking. Look for potatoes that are firm and have smooth skin without any blemishes. Larger sweet potatoes work well for stuffing.
Coat the sweet potatoes lightly with olive oil and pierce them with a fork before the first bake. This allows steam to escape and ensures even cooking. Bake them until they’re very tender—this might take longer than you expect, but it’s crucial for achieving the creamy texture you desire.
Add a splash of citrus to your filling mix. Lime or lemon juice can really lift the flavors and balance the rich and sweet components, brightening the overall taste.
If your labneh is too thick, loosen it with a small amount of olive oil or lemon juice to make it easier to mix and spread. You’re looking for a consistency similar to thick Greek yogurt. You can make your own labneh by straining plain full-fat yogurt overnight using a muslin cloth or cheesecloth for a richer flavor.
Season the sweet potato flesh generously with salt, pepper, and spices of your choice. Commonly, cinnamon, cumin, or smoked paprika complements the sweetness beautifully. Add a hint of garlic powder for an extra depth of flavor.
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