Double Bacon Blue Sweet Potato

Debbie Matenopoulos and Cameron Mathison welcome cookbook author Pamela Salzman and she prepares a plum almond galette. Actor Ryan Carnes talks about “Beyond the Sky.” The screenwriters of the Hallmark Channel original movie “Season for Love,” Heather Provost and Scott Damian visit our home. The Ritz-Carlton, Lake Tahoe's executive chef, Mark Jeffers cooks crispy snapper with goat cheese grits. Balsam Hill ambassador, Courtney Allison joins us with a beautiful fall tablescape. Debbie, Ken Wingard, and Orly Shani whip up loaded baked potatoes. Ken has a thrift store porch makeover for fall. Lawrence Zarian is here with trendy poncho fashions. Paige Hemmis shares tips for selling a home this fall. Orly shows us DIY surprise gift balls. Credit: © 2018 Crown Media United States, LLC | Photo: Kim Nunneley / Alexx Henry Studios, LLC.

 Yummy Blue Cheese, Bacon and Sweet Potato is the Perfect Fall Combination!

INGREDIENTS2 Sweet potatoes1/4 cup blue cheese, plus 4 Tbls2 strips of bacon, crumbled1 Tbls of chives

Heat oven to 400.Pierce potatoes in several places with a fork.Bake for 45 minutes or until soft to the touch.Remove potatoes and lower oven to 350.Allow potatoes to cool slightly.Cut potatoes in half and carefully scoop out flesh into a medium sized bowl being careful not to pierce skins.Place skins on a baking sheet.Add blue cheese to the potatoes and stir until completely incorporated.  Use a fork to break up any lumps.Use a spoon or piping bag to fill reserved skins with filling.Return potatoes to oven and reheat for 15 minutes.Remove potatoes from oven and top with reserved blue cheese, crumbled bacon and chives.Serve.

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