Ingredients
Potatoes and filling
- 4 medium orange-fleshed sweet potatoes about 250 g each, 1 kg total; similar thickness
- 2 teaspoons olive oil 10 ml
- 1 heaped cup freshly shredded sharp cheddar 120 g, divided; weigh for accuracy
- 1/3 cup plain 2% Greek yogurt 80 g
- 2 scallions 20 g, thinly sliced
- 1/4 teaspoon black pepper
Equipment
- Rimmed baking sheet
- Parchment paper
- Fork and small knife
- Box grater
- Oven mitts
Instructions
Bake, fill and melt
- Heat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment. Scrub the sweet potatoes under running water, dry them and trim damaged spots. Prick each several times with a fork and rub with the measured oil.
- Bake the whole potatoes for about 45–60 minutes, until a small knife slides easily into the thickest center. Larger or thicker potatoes may need longer; do not add the filling while the flesh is still firm.
- Using oven mitts, carefully slit each potato lengthwise without cutting through the bottom. Open gently and use a fork to loosen the flesh inside, leaving enough intact to support the skin. Divide the yogurt, half the cheddar and pepper among the potatoes and gently mix into the flesh.
- Top with the remaining cheddar. Return to the oven for 5–8 minutes, until the cheese is melted and the filling is hot. Let stand briefly, scatter with scallions and serve one potato per portion.
Nutrition
Calories: 372kcalCarbohydrates: 52.5gProtein: 12.9gFat: 12.8gSaturated Fat: 6.3gCholesterol: 32mgSodium: 341mgPotassium: 907mgFiber: 7.6gSugar: 11.4gCalcium: 315mgIron: 1.7mg
Video
Notes
Timing is approximate and depends on potato thickness; allow up to about 75 minutes including preparation. Nutrition is estimated per whole stuffed potato from USDA ingredient data, assuming all measured oil and skin are eaten; optional sides are excluded. Contains milk. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F/32°C), use within 3–4 days and reheat to 165°F (74°C).
Video demonstration by cookbook author Jenna Passaro of Sip Bite Go shows the whole baked sweet-potato-and-cheese technique with butter and mozzarella. This written recipe instead uses cheddar, plain Greek yogurt and scallions; follow its quantities and filling steps.