I love traditional twice baked potatoes, so I wanted to experiment with a new version. These would be great for Sunday brunch with an egg on top. Serves 4.


2 sweet potatoes
1 Tbsp olive oil
1 garlic clove, minced
1 small jalapeño, deseeded and diced
½ red bell pepper
1 tsp smoked paprika
½ tsp cumin
1 tsp JF Curry Salt
2oz cream cheese (sub vegan cream cheese)
3 green onions, sliced thin
Fresh cracked black pepper, to taste


Goat cheese (sub plant-based cheese; optional)
Green chives, chopped (optional) 


Preheat your oven to 350º. Clean and pierce the sweet potatoes with a fork approximately 5 times per potato. Wrap them in foil and bake for 1 hour and 10 minutes.

In a small sauté pan over medium heat, warm the olive oil, then add the garlic, jalapeño and red bell pepper. Cook on medium until fragrant then lower the heat to medium low and season with smoked paprika and cumin. Lower the heat and cook until the vegetables are softened, and the spices begin to release their aroma.

Pour the cooked vegetables into a large mixing bowl. Add the cream cheese, JF Curry Salt, and green onion. Mix well and set to the side.

Once the potatoes are done let them cool for 10 minutes. Once cooled, carefully slice them with a sharp knife in half horizontally to create 4 ‘boats.’ Be careful not to tear the skin. Carefully scoop out the interior of the potatoes and place the skins in upright position; this will help them retain their shape and not collapse.


Place the scooped out potatoes in the large mixing bowl with the other ingredients and mix well. Adjust the seasoning as needed and add fresh cracked black pepper.

Re-stuff the potatoes and place them on a lined baking sheet. Add goat cheese and chives on top. Reheat them at 350º until they are golden brown and hot.
These make the perfect side with the protein of your choice or go really nicely on top of my JF The Bomb Salad.