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November 19, 2013

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Nick Massie, a chef who runs, shows you how to prepare twice-baked sweet potatoes with green chili and bacon. It’s a twist on the ubiquitous holiday staple that’s “kind of sweet, kind of savory.”

“I usually bake a couple extra—make sure I have enough stuffing,” he explains.

After the potatoes are cooked, Massie scoops out the insides and combines the flesh with several ingredients including coconut milk and brown sugar (optional). The mixture then goes into a pastry bag that allows him to create an artistic tuber that will brown nicely as it cooks. He finishes the potatoes with some add-ons.

“I know garnishing went out in the ’80s, but I wish it wouldn’t have. As long as your garnish is pertinent to the dish; bacon is because we have bacon inside,” he says. “The purpose of the cilantro is to make it look pretty, so that’s relevant, right? ’Cause the first bite is with the eye.”

To download the recipe for twice-baked sweet potatoes with green chili and bacon, click here.

Video by Marston Sawyers.

4min 32sec

HD file size: 84 MB
SD mov file size: 31 MB

Please note: For smoother viewing of HD videos, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).

Additional reading: Pull-Apart Potatoes by Shirley Brown and Alyssa Dazet, published March 27, 2012.

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3 Comments on “Constantly Varied Kitchen: Twice-Baked Sweet Potatoes”


wrote …

Love it! Nick, your bacon wrapped sweet potato pucks are now a tradition at my house; it looks like I'll have to try this out as well. Thanks for the video and looking forward to (hopefully) many more.


wrote …

Nicely done! Garnish is Paleo!


wrote …

A traditional and my favorite, we made these twice-baked potatoes healthier by using reduced-fat sour cream and sharp cheddar cheese instead of milk and butter. This recipe offers a delicious, smoky flavor thanks to diced Canadian bacon.

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