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Twice Baked Sweet Potatoes on Your Favorite Polish Pottery Plates

Twice Baked Sweet Potatoes on Your Favorite Polish Pottery Plates

There is no scientific evidence to prove this, but we think our eyes tell us food tastes better when eaten from Polish Pottery. Wouldn’t you agree? One thing’s for sure – you must eat off of something. So, it might as well be beautiful. Artistic Polish Stoneware brings us joy and gives dining a bit of panache, no matter what you’re eating. Your Polish Pottery can give joy and comfort to soothe and bring a smile to your face even after a long day.


This past weekend our owner, Cindy DeLong, decided to try a new recipe her daughter had sent over. She was so impressed that she wanted to share it with you. It’s a healthy breakfast that can also work during lunch or dinner. This recipe was published on the website Plaid & Paleo by a blogger named Vanessa. Find more healthy and tasty recipes by checking out her site.


Twice Baked Breakfast Sweet Potatoes



2 medium sweet potatoes
4 slices bacon
1 medium sweet onion, chopped
4 cloves garlic, minced
Sea salt, black pepper
4 small eggs


Scrub the sweet potatoes and bake in a 400-degree oven for 45 minutes or so until they are soft. Take them out of the oven and let them cool.


Once those sweet potatoes are out of the oven, it’s time to prepare the rest of the ingredients. Fry the bacon until crisp in a large skillet. Remove the bacon to let it cool. Once it’s cool, crumble it into small pieces.


While you are waiting for the bacon to cool, toss the onion and garlic into the same skillet with the bacon grease. Sauté until the onion is translucent – about five minutes or so.


Once the potatoes are cool, slice them in half lengthwise and scoop out the soft insides, being careful not to tear the skin. Put this potato in the skillet and mash with the onion and garlic. About this time, it is going to smell and look tasty, but don’t eat it yet. It gets even better.


Stir in salt and pepper to taste and add half the bacon crumbles. Put the potato skins on a baking sheet lined with parchment paper.


Let’s STOP here for a moment and talk about one of the reasons we all love Polish Stoneware. Of course, everything goes in the oven – so, if you are baking just one or two of these beauties and saving the rest for later, you can actually use one of your favorite Polish Pottery plates. In this case, the parchment paper is not necessary since not much of anything sticks to Polish stoneware. Using plates is helpful when dealing with smaller recipes or quantities. Less mess and less space in the dishwasher once it’s all over!


Once your potato skins are set on whatever you’re going to use to bake them on, fill with the mashed potato mix. At the very end, use the back of a spoon to make a divot in the mash large enough to hold a raw egg. Then crack a fresh egg into the divot and top with the remaining bacon crumbles. Bake at 350 degrees for about 15 minutes or until the egg is set the way you like it.


This recipe takes a little bit of time, mostly because the potatoes take time to bake, but it’s not difficult. It’s a nice change from a usual breakfast routine and very healthy. Cindy cut the recipe in half, using just one sweet potato. She ate one half for lunch, then put the other half in the fridge (without adding the egg). The next morning, she popped it in the oven for 10 minutes to warm it up, then cracked an egg in the center and baked it for another 15 minutes. It was just as good as the day before. You could even try making several of these and freezing them.


Show off your cooking skills with your beautiful Polish Stoneware and share this delicious dish with your friends.



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