Best 4 Sweet And Sour Topped Baked Potatoes Recipes

**Indulge in a symphony of flavors with our Sweet and Sour Topped Baked Potatoes!**

Embark on a culinary journey with our delightful Sweet and Sour Topped Baked Potatoes, a harmonious blend of tangy and sweet flavors that will tantalize your taste buds. This dish combines the classic comfort of baked potatoes with a vibrant sweet and sour sauce, creating a unique and irresistible experience. Whether you're looking for a hearty weeknight meal or a dish to impress your dinner guests, these potatoes are sure to be a hit.

In this comprehensive guide, we'll take you through two delectable recipes: the Classic Sweet and Sour Baked Potatoes and the Spicy Sweet and Sour Baked Potatoes. Both recipes feature perfectly baked potatoes topped with a luscious sweet and sour sauce, but with unique variations to cater to different palates. The Classic recipe offers a balance of sweet and sour flavors, while the Spicy recipe adds a touch of heat that will leave your taste buds craving more.

Buckle up for a flavor-packed adventure as we explore the art of creating the perfect Sweet and Sour Topped Baked Potatoes. Let's dive into the kitchen and unleash the culinary magic!

Let's cook with our recipes!

SWEET AND SOUR TOPPED BAKED POTATOES

Sweet and Sour Topped Baked Potatoes image

This is my first try at submitting a recipe, so please be kind! I'm not sure where I got the original recipe, but I know that I've made some adjustments over time. It's also good using shrimp or pork and I'm sure it would be wonderful even if made with no meat at all.

Provided by Kendra

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 large baking potatoes
1 onion, sliced
1 green pepper, chopped
2 tablespoons margarine
2 cups pineapple juice, divided
1/4 cup brown sugar
1/4 cup white vinegar
3 tablespoons soy sauce
3 drops Tabasco sauce
3 tablespoons cornstarch
2 cups chicken, cooked
1/4 cup carrot, sliced and cooked

Steps:

Bake potatoes at 400 degrees for one hour or until done.
Meanwhile, in a large skillet, saute onion and green pepper for 5 minutes.
Add 1 3/4 C pineapple juice and bring to a simmer.
Stir in sugar, vinegar, soy sauce and Tabasco.
Combine remaining 1/4 C pineapple juice and cornstarch, stirring well and adding to vegetables.
Bring to a simmer, reduce heat, and cook for 5 minutes.
Add chicken and carrots, and simmer until thoroughly heated.
Split tops of potatoes; fluff insides with a fork and top with sweet and sour mixture.

LOADED TWICE-BAKED SWEET POTATOES

Loaded Twice-Baked Sweet Potatoes image

They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.

Provided by Chef John

Categories Side Dish Vegetables Sweet Potatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

4 orange-fleshed sweet potatoes
½ tablespoon olive oil
1 (8 ounce) package bacon, diced
⅓ cup sliced green onions
¼ cup diced jalapeno peppers
salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
½ cup shredded sharp white Cheddar cheese
2 tablespoons creme fraiche
2 teaspoons fresh lime juice
2 tablespoons shredded sharp white Cheddar cheese, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
Bake in the preheated oven until completely tender, about 35 minutes.
Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
Bake until heated through and tops have started to brown, 20 to 25 minutes.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 59.3 g, Cholesterol 49.7 mg, Fat 18.5 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 8.5 g, Sodium 740 mg, Sugar 12.6 g

BAKED SWEET POTATO WITH MAPLE-JALAPENO SOUR CREAM

Baked Sweet Potato With Maple-Jalapeno Sour Cream image

I clipped this recipe out of a trial magazine I received in the mail one day. The magazine was called Cuisine At Home. I'm not a fan of sweet potato recipes that are super sweet. This is a nice mix of spicy, tangy and a little bit of sweet.

Provided by Lucky in Bayview

Categories Low Protein

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 sweet potatoes
1 teaspoon canola oil
1/2 teaspoon kosher salt
1/2 cup sour cream or 1/2 cup plain yogurt
1 tablespoon maple syrup
2 teaspoons jalapenos, seeded and minced
1 teaspoon fresh lime juice
3 -4 drops Tabasco sauce or 3 -4 drops frank's hot sauce
1 tablespoon crumbled bacon
1 tablespoon chopped green onion

Steps:

Preheat oven to 450 and postiton rack in the center.
Scrub and dry sweet potatoes.
Rub potatoes with oil and salt.
Bake directly on rack for 40 to 45 minutes or until soft.
Combine Sour cream or yogurt with the maple syrup, jalapeno, lime juice and hot sauce. Chill unitl ready to serve.
Serve potatoes with a big dollop of the maple jalapeno sour cream mixture topped with crumbled bacon and green onions.

SPINACH-TOPPED BAKED POTATOES

Spinach-Topped Baked Potatoes image

Here's a great way to get your green vegetables in! I really love this as an accompaniment to a nice steak, which makes a complete meal. And it's super easy, too.

Provided by JackieOhNo

Categories Spinach

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 large baking potatoes
oil
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons butter
1/4 cup sour cream
1 dash ground nutmeg
salt and pepper, to taste

Steps:

Preheat oven to 400 degrees.
Scrub potatoes thoroughly and prick the skins with a fork. Rub lightly with oil.
Place in a very shallow baking pan and bake for 1 hour or until potatoes feel soft.
Meanwhile, squeeze spinach to remove excess moisture. Saute in butter for 5 minutes. Add sour cream, nutmeg, salt, and pepper. Heat and stir about 2 minutes. Keep warm.
Remove potatoes from oven and cut an "X" on top of each potato. Squeeze sides to force open. Spoon topping on potatoes.

Tips:

For crispier potatoes, pierce them with a fork before baking.
To make the sweet and sour sauce, use a combination of ketchup, brown sugar, vinegar, and soy sauce. You can also add a bit of garlic and ginger for extra flavor.
If you don't have time to make the sweet and sour sauce from scratch, you can use a store-bought sauce instead.
To make the potatoes ahead of time, bake them according to the recipe and then let them cool completely. Once they're cool, wrap them in plastic wrap and store them in the refrigerator for up to 3 days. When you're ready to serve, reheat them in the oven at 350 degrees Fahrenheit until they're warmed through.

Conclusion:

Sweet and sour topped baked potatoes are a delicious and easy side dish that can be served with a variety of main courses. They're perfect for a weeknight meal or a special occasion. With a crispy potato exterior and a sweet and tangy sauce, these potatoes are sure to be a hit with everyone at the table.