1Preheat the oven to 350°F. Lightly coat the potatoes with olive oil and sprinkle with salt.
2Bake until soft. Test with a fork after 1 hour; bake an additional 15 minutes if needed. Remove sweet potatoes from the oven, slice in half lengthwise and let cool for about 10 minutes. Turn up the oven to 425°F.
3Slice halfway through the potatoes lengthwise. Carefully scoop out as much of the potato flesh as you can, placing the filling into a large mixing bowl. Add the cream, green chiles, and cheese to the cooked potato in the mixing bowl and combine well.
4Spoon this filling into the potato shells and place on a baking tray. Bake until hot and lightly browned, about 15 minutes. Sprinkle with the diced bacon and serve.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Turmeric is the trending seasoning of the year. Its subtle flavor notes bring out the best in this simple pork chop recipe. We love that the side dish recipe allows you to dress up brown rice by adding fresh lime juice and cilantro.
This mouth-watering macaroni and cheese recipe gets its name from the addition of creamy smoked Gouda and juicy ham. Both kids and adults alike will take seconds of this cheesy dinner recipe. Serve up with a leafy green salad to complete the meal.