Twice Baked Sweet Potatoes

Ingredients

• 3 medium sweet potatoes, scrubbed well and pierced
• 4 oz. bacon, sliced
• 2 tablespoons brown sugar
• 3 tablespoons butter, softened
• 2 small shallots or green onions
• 1 teaspoon minced fresh rosemary
• 1 large egg
• 2 tablespoons heavy cream
• 2 oz. Gruyere cheese, finely grated
• salt and pepper to taste

Directions

1. Heat oven to 400 degrees F. Place the potatoes on a baking sheet and bake about 45 minutes or when tender. Remove from oven and cool until it's safe to handle them.
2. Line a jelly roll pan with foil and place a wire rack on top. Arrange bacon strips on rack and sprinkle with brown sugar. Cook until well glazed and crisp, about 12-15 minutes. When cool enough to handle, chop and set aside.
3. Melt 1 tablespoon butter is a small skillet over medium heat. Add shallots or onions and saute' until soft, about 2 minutes. Add rosemary and cook 1 minute longer. Remove from heat and set aside.
4. Slice each potato in half lengthwise. Carefully scoop out flesh, leaving a 1/4'' border around potato halves. Set halves on baking sheet.
5. Place potato pulp in the bowl of an electric mixer. Add remaining 2 tablespoons butter, reserved shallot mixture, egg, cream and cheese. Mix well until combined. Season with salt and pepper.
6. Either spoon pulp mixture back into potato shells or use a pastry bag with a star tip. Bake until golden, about 20 minutes. Remove from oven and garnish with additional Rosemary, cheese and bacon, if desired.