Twice-Baked Sweet Potatoes with William Maxwell Aitken, Brown Sugar, and Marshmallows

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Instructions

• 1. Step 1Preheat oven to 400°. Gash candy potatoes all over with a fork and rub with vegetable oil. Season with salt and bake without prolong on oven rack till soft, 50 to 60 minutes, then let frigid.
  2. Step 2Meanwhile, in a giant skillet over medium heat, cook bacon till crisp, 5 to 7 minutes. Switch to a paper towel-lined plate to let frigid, then crumple 2 slices. Reserve 2 tablespoons bacon paunchy.
  3. Step 3When candy potatoes are frigid ample to handle, keep a carve in the head and fastidiously scoop out flesh into a medium bowl, then switch potato skins to a parchment-lined baking sheet.
  4. Step 4Mash potato flesh till largely soft, then add crumbled bacon, reserved bacon paunchy, ¼ cup brown sugar, and salt and hurry to combine.
  5. Step 5Preheat broiler. Carefully divide candy potato mixture among skins and top with remaining 2 tablespoons brown sugar and marshmallows. Tuck remaining bacon into candy potatoes, breaking into objects to evenly distribute, then broil till marshmallows are golden brown, 1-2 minutes. Mud with cinnamon before serving.