Serves 12
6 medium sweet potatoes
6 slices of bacon, crisp and crumbled (potentially reserved from Peggy's Cornbread)
2 tbsp brown sugar
6 tbsp butter
1/4 cup sliced scallions (dark green part only)
3 tbsp whole milk
2 oz Gruyere, grated
Salt and Pepper
Preheat oven to 375. Bake potatoes for 45 minutes. Remove from oven and increase heat to 400.
Once the potatoes are cool, slice in half and scoop out meat into a large bowl. Reserve potato skins on a baking sheet.
Combine potato meat with remaining ingredients until mixed but not entirely smooth. Season to taste with salt and pepper, and fill potato skins with mixture evenly. Place back in oven and bake for 15 minutes. Garnish with left over bacon crumbles if desired.
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