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Twice-Baked Sweet Potatoes with Cheddar and Jalapeños
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Twice Baked Sweet Potatoes with Cheddar and Jalapeños
Prep Time
10 mins
Cook Time
1 hr
 
Servings: 4 servings
Author: delane
Ingredients
  • 4 medium sweet potatoes
  • 1/2 cup reduced-fat cheddar cheese shredded
  • 1 jalapeño pepper seeded
  • 4 cloves garlic
  • 1/2 cup light sour cream
  • 1 tablespoon milk optional
  • Kosher Salt
  • Pepper
Instructions
  1. Preheat oven to 375°.
  2. Scrub potatoes.
  3. Pierce with a fork or slit with a knife several times.
  4. Sprinkle with salt.
  5. Cut jalapeño peppers in half and remove seeds.
  6. Place potatoes, jalapeño, and garlic cloves on a lined baking sheet.
  7. Bake jalapeño and garlic for 20 minutes.
  8. Bake sweet potatoes until tender, 45-60 minutes. Cool slightly.
  9. Dice jalapeño.  Crush garlic.
  10. Cut a hole in the top of each sweet potato. Discard tops.
  11. Scoop out pulp, leaving a thin layer of potato in the shell.
  12. In a bowl mash pulp.
  13. Mix pulp with  1/4 cup of cheese, sour cream, jalapeño, garlic.  Add salt and pepper to taste.
  14. If the filling is dry, add milk.  It should have a thick creamy consistency
  15. Spoon into shells and return to pan.
  16. Top with remaining cheddar cheese.
  17. Bake until cheese is melted and potatoes are heated through.
Recipe Notes

For an extra kick, use pepper jack or pepper cheddar cheese.