Baked Stuffed Sweet Potatoes with Shallots and Hazelnuts
By Nicole KonstantinakosPublished on January 5, 2020
Time
1½ hours
Yield
Serves 6
Ingredients
4 small sweet potatoes (8 ounces each), unpeeled, each lightly pricked with fork in 3 places2 tablespoons cold-pressed extra-virgin olive oil 2 shallots, sliced thin2 garlic cloves, minced¼ cup hazelnuts, toasted, skinned, and chopped2 tablespoons chopped fresh parsley 2 tablespoons minced fresh chives 2 tablespoons grated Parmesan cheese Salt and pepper 1 large organic egg, lightly beaten¼ cup organic plain 2 percent Greek yogurt
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Place potatoes in shallow baking dish. Microwave until skewer glides easily through flesh, 9 to 12 minutes, flipping potatoes every 3 minutes. Let potatoes cool for 10 minutes.
- Halve each potato lengthwise. Using spoon, scoop flesh from each half into medium bowl, leaving about ⅛- to ¼-inch thickness of flesh. Place 6 shells cut side up on wire rack set in rimmed baking sheet (discard remaining 2 shells). Bake shells until dry and slightly crispy, about 10 minutes. Remove shells from oven and reduce temperature to 325 degrees.
- Heat oil in 10-inch skillet over medium heat until shimmering. Add shallots and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in half of the garlic and cook until fragrant, about 30 seconds. Transfer mixture to second bowl. Add hazelnuts, parsley, chives, 1 tablespoon Parmesan, and ⅛ teaspoon pepper to shallot mixture and toss to combine.
- Mash potato flesh with ricer, food mill, or potato masher until smooth. Whisk in egg, 1 tablespoon yogurt, remaining garlic, remaining 1 tablespoon Parmesan, and ¼ teaspoon salt until well combined and fluffy.
- Divide mashed potato mixture evenly among shells. Top each filled shell with shallot-hazelnut mixture and return filled potatoes to wire rack. When oven has reached 325 degrees, bake until topping is spotty golden brown and filling is hot, about 20 minutes.
- Season remaining 3 tablespoons yogurt with salt and pepper and dollop onto potatoes. Serve.
Time
1½ hoursYield
Serves 6Ingredients
4 small sweet potatoes (8 ounces each), unpeeled, each lightly pricked with fork in 3 places
2 tablespoons cold-pressed extra-virgin olive oil
2 shallots, sliced thin
2 garlic cloves, minced
¼ cup hazelnuts, toasted, skinned, and chopped
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh chives
2 tablespoons grated Parmesan cheese
Salt and pepper
1 large organic egg, lightly beaten
¼ cup organic plain 2 percent Greek yogurt
Test Kitchen Techniques
Ingredients
4 small sweet potatoes (8 ounces each), unpeeled, each lightly pricked with fork in 3 places
2 tablespoons cold-pressed extra-virgin olive oil
2 shallots, sliced thin
2 garlic cloves, minced
¼ cup hazelnuts, toasted, skinned, and chopped
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh chives
2 tablespoons grated Parmesan cheese
Salt and pepper
1 large organic egg, lightly beaten
¼ cup organic plain 2 percent Greek yogurt
Test Kitchen Techniques
Ingredients
4 small sweet potatoes (8 ounces each), unpeeled, each lightly pricked with fork in 3 places
2 tablespoons cold-pressed extra-virgin olive oil
2 shallots, sliced thin
2 garlic cloves, minced
¼ cup hazelnuts, toasted, skinned, and chopped
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh chives
2 tablespoons grated Parmesan cheese
Salt and pepper
1 large organic egg, lightly beaten
¼ cup organic plain 2 percent Greek yogurt
Test Kitchen Techniques
Why This Recipe Works
Part baked potato, part casserole, twice-baked potatoes spruce up any meal. Unfortunately, they come loaded with luxurious butter, bacon, cheese, and sour cream. To remake this classic into an elegant, nutritious side, we swapped out starchy russets for sweet potatoes, choosing small potatoes for reasonably sized portions. Keeping the skin on provided extra fiber. Mashing the flesh with an egg, Greek yogurt, and Parmesan produced a filling that was fluffy and just rich enough. To accentuate the earthy potatoes, we topped them with toasted hazelnuts, parsley, and chives and traded sour cream for seasoned Greek yogurt for a creamy finish.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Place potatoes in shallow baking dish. Microwave until skewer glides easily through flesh, 9 to 12 minutes, flipping potatoes every 3 minutes. Let potatoes cool for 10 minutes.
- Halve each potato lengthwise. Using spoon, scoop flesh from each half into medium bowl, leaving about ⅛- to ¼-inch thickness of flesh. Place 6 shells cut side up on wire rack set in rimmed baking sheet (discard remaining 2 shells). Bake shells until dry and slightly crispy, about 10 minutes. Remove shells from oven and reduce temperature to 325 degrees.
- Heat oil in 10-inch skillet over medium heat until shimmering. Add shallots and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in half of the garlic and cook until fragrant, about 30 seconds. Transfer mixture to second bowl. Add hazelnuts, parsley, chives, 1 tablespoon Parmesan, and ⅛ teaspoon pepper to shallot mixture and toss to combine.
- Mash potato flesh with ricer, food mill, or potato masher until smooth. Whisk in egg, 1 tablespoon yogurt, remaining garlic, remaining 1 tablespoon Parmesan, and ¼ teaspoon salt until well combined and fluffy.
- Divide mashed potato mixture evenly among shells. Top each filled shell with shallot-hazelnut mixture and return filled potatoes to wire rack. When oven has reached 325 degrees, bake until topping is spotty golden brown and filling is hot, about 20 minutes.
- Season remaining 3 tablespoons yogurt with salt and pepper and dollop onto potatoes. Serve.
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