Grilled steaks are good.  Broccoli rabe is good. Twice-baked sweet potatoes are outstanding!

The steaks and the broccoli rabe were planned for dinner tonight, but I was originally thinking baked russet potatoes. And then I saw that one, rather large sweet potato in the basket.  An idea started formulating!

A quick look in the ‘fridge confirmed we still had a bit of Boursin.  There was a package of diced pancetta in the freezer.  I was set!  The really fun thing about potatoes is you really can mix just about anything into them.  And you can definitely top a baked potato with anything.  Versatility, thy name is spud!

I baked a single large sweet potato at 400° for about 35 minutes.  When it was done, I pulled it out and sliced it in half.  Meanwhile, into a skillet went 2 cloves of minced garlic, 4 ounces of pancetta, and about a quarter of an onion, finely-diced.  When it was all nicely-cooked, I put it into a bowl and added the innards of that lovely potato.  When it was all mixed, I added about a third of a container of Boursin cheese.  And a dash of salt and pepper.

I mixed it all really well, spooned it back into the potato shells, and baked it, again, for about 10 minutes.

Oh yum! Creamy, chunky, cheesy…  It had it all.

I’m finally realizing that one potato really is enough for the two of us – regardless of how I cook it.  Especially when there’s Lemon Meringue Pie for dessert!