Twice Baked Sweet Potato with Cheese and Jalapenos

Twice Baked Sweet Potato with Cheese and Jalapenos could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. One serving contains 823 calories, 28g of protein, and 26g of fat. This recipe serves 1. For $4.23 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. 43 people have tried and liked this recipe. A couple people really liked this main course. A mixture of low fat sour cream, sweet potatoes, pickled jalapenos, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is brought to you by Skinny Chef. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is great. Jalapenos poppers with double cheese: Baked, Baked Sweet Potato and Goat Cheese Wontons, and Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole) are very similar to this recipe.

Servings: 1

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pierce the skin of the potatoes with a fork several times. To microwave, place on a paper towel or paper plate. Microwave on high for 6-8 minutes, turning the potatoes once as they cook. To cook in the oven, wrap the pierced potatoes in aluminum foil and bake in a 350° preheated oven for 55-60 minutes. Potatoes should be soft to the touch. Cut the potatoes in half lengthwise. Carefully scoop out the pulp, leaving 1/4-1/2 inch thick shell, so that the potato shell retains its shape.Preheat oven to 350°. Meanwhile, in a medium bowl, mash the pulp with the sour cream, jalapeno, two tablespoons of cheese and scallions, if using. Spoon mixture back into the shells and sprinkle the remaining cheese on top. Cover a large baking sheet with parchment or aluminum foil. Place the potatoes on the baking sheet and bake for 10-15 minutes or until the cheese has melted.

 

Step by step:

1. Pierce the skin of the potatoes with a fork several times. To microwave, place on a paper towel or paper plate. Microwave on high for 6-8 minutes, turning the potatoes once as they cook. To cook in the oven, wrap the pierced potatoes in aluminum foil and bake in a 350° preheated oven for 55-60 minutes. Potatoes should be soft to the touch.

2. Cut the potatoes in half lengthwise. Carefully scoop out the pulp, leaving 1/4-1/2 inch thick shell, so that the potato shell retains its shape.Preheat oven to 350°. Meanwhile, in a medium bowl, mash the pulp with the sour cream, jalapeno, two tablespoons of cheese and scallions, if using. Spoon mixture back into the shells and sprinkle the remaining cheese on top. Cover a large baking sheet with parchment or aluminum foil.

3. Place the potatoes on the baking sheet and bake for 10-15 minutes or until the cheese has melted.

Nutrition Information:

covered percent of daily need