Twice-Baked Sweet Potatoes

Ingredients:

• 8 sweet potatoes
• 3 tbsp. l. rapeseed oil (canola)
• 110 g butter
• 1 cup chopped fried bacon
• 1 cup sour cream
• 2 cups of grated cheese
• 2 tsp chili powder
• 3 green onions, thinly sliced

Preparation:

1. Preheat oven to 200°C.
   
   Place the sweet potatoes on a baking sheet and rub them with vegetable oil. Bake until tender, about 1 hour. Let them cool enough to handle.
2. Cut the butter into pieces and place in a large bowl. Add the bacon and sour cream.
3. Cut each sweet potato in half lengthwise and scrape the flesh into a bowl, being careful not to damage the skin. Leave a thin layer of sweet potatoes in their skins. Place the empty skins on a baking sheet.
4. Mash the sweet potato with butter, bacon, and sour cream. Add cheese, chili powder, green onions, a little salt and black pepper, and mash until smooth. Spoon the filling into the sweet potato skins.
5. If baking immediately, reduce oven temperature to 175°C (350°F) and bake until cheese is melted and top of filling is golden brown, about 15 minutes.
6. If cooking later, cover the stuffed sweet potato skins with plastic wrap and refrigerate. Bake at 350°F (175°C) until the cheese is melted and the filling is golden brown, 15-20 minutes.