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Twice Baked Yams With Cheddar Cheese and Bacon

Ingredients

  • 4 large yams, nicely shaped and scrubbed
  • 6 Slices of bacon
  • 2 cups (500 mL) Western Family cheddar cheese, shredded
  • 1/4 cup (60 mL) Western Family sour cream
  • 1/4 cup (60 mL) chives, chopped
  • 1/2 tsp (2 mL) of fine sea salt
  • Black pepper to taste

Directions

Pre-heat your oven to 425 degrees F and line a baking sheet with parchment paper.

Pierce the yams with a fork and place on a microwavable plate or paper towel.

Microwave on high about 8 minutes. Flip over and microwave for another 8 minutes. It should be tender. You might need a couple more minutes if it hasn’t reached the right tenderness. Once tender, let it cool a bit.

In a large pan over medium-high heat, cook the bacon, turning it over, until crisp, about 8 minutes.

Remove from the pan onto a plate with paper towels on it, to drain the bacon. Let it cool and then chop up into rough pieces.

Cut the yam in half lengthwise and scoop out the pulp (insides), leaving a ¼ inch thick shell all around.

Place the pulp in a mixing bowl with the bacon, sour cream, chives, salt and pepper. Mix together until well combined.

Then spoon the mixture into the yam shells. Sprinkle 2-3 tablespoons of cheddar cheese over the tops of the yams.

Placed stuffed yams onto baking sheet and put in oven to bake for about 8 minutes, until the cheese is golden and melted.

When done, remove from oven and sprinkle with a bit of fresh chives and serve.

 

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Twice Baked Yams With Cheddar Cheese and Bacon

Ingredients

  • 4 large yams, nicely shaped and scrubbed
  • 6 Slices of bacon
  • 2 cups (500 mL) Western Family cheddar cheese, shredded
  • 1/4 cup (60 mL) Western Family sour cream
  • 1/4 cup (60 mL) chives, chopped
  • 1/2 tsp (2 mL) of fine sea salt
  • Black pepper to taste

Directions

Pre-heat your oven to 425 degrees F and line a baking sheet with parchment paper.

Pierce the yams with a fork and place on a microwavable plate or paper towel.

Microwave on high about 8 minutes. Flip over and microwave for another 8 minutes. It should be tender. You might need a couple more minutes if it hasn’t reached the right tenderness. Once tender, let it cool a bit.

In a large pan over medium-high heat, cook the bacon, turning it over, until crisp, about 8 minutes.

Remove from the pan onto a plate with paper towels on it, to drain the bacon. Let it cool and then chop up into rough pieces.

Cut the yam in half lengthwise and scoop out the pulp (insides), leaving a ¼ inch thick shell all around.

Place the pulp in a mixing bowl with the bacon, sour cream, chives, salt and pepper. Mix together until well combined.

Then spoon the mixture into the yam shells. Sprinkle 2-3 tablespoons of cheddar cheese over the tops of the yams.

Placed stuffed yams onto baking sheet and put in oven to bake for about 8 minutes, until the cheese is golden and melted.

When done, remove from oven and sprinkle with a bit of fresh chives and serve.