Cheddar and Green Chilli Stuffed Potatoes

Ingredients

• Sweet potato

  Raw, unprepared

  4 sweetpotato, 5" long or 520g

• Cheddar cheese

  ½ cup, shredded or 57g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

Directions

1. Preheat oven to 300°F. Place sweet potatoes on a baking tray, drizzle with olive oil, and season with salt and pepper. Bake for 30 minutes or until tender. Allow to cool slightly for 5 minutes.
2. Finely chop the chili and thinly slice the green onions.
3. Cut 1 cm off the tops of the potatoes horizontally and discard. Using a tea towel to hold, scoop out the center flesh, leaving a 1 cm border. Place the scooped flesh in a bowl.
4. Mash the potato flesh with a fork, season with salt and pepper, and stir in the green onions, chili, and half of the cheddar cheese. Spoon the filling back into the potato shells and sprinkle with the remaining cheese.
5. Return the stuffed potatoes to the baking tray and bake for an additional 8 to 10 minutes until heated through. Serve with sour cream.

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