Twice Baked Sweet Potatoes

Adapted from Ree Drummond

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• 2 medium/large sweet potatoes
• Vegetable oil
• 2 tablespoons melted butter
• 2 slices cooked bacon
• 1/2 cup grated jack cheese
• 1/2 teaspoon chili powder
• 1 green onion, sliced
• Kosher salt and freshly cracked black pepper

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1. Preheat the oven to 400-F.
2. Wash and dry the potatoes. Rub them with oil and sprinkle them with salt. Place on a baking sheet.
3. Bake until soft, about 45 minutes – 1 hour. Allow to cool enough for handling.
4. Cut each potato in half lengthwise. Trim off the ends of the potatoes if there are any tough parts.
5. Scrape out the flesh into a medium bowl, being careful not to tear the skins. Leave a small rim of potato intact for support. Lay the hollowed-out skins on a baking sheet.
6. Smash the potatoes with all ingredients, leaving a few slices of green onions for garnish.
7. Spoon the filling evenly into the potato skins.
8. If baking right away, lower the oven temperature to 350 degrees F. Bake until the cheese is melted and the tops are brown, about 15 minutes.