Twice-Baked Sweet Potatoes
Ingredients
2
medium sweet potatoes
2 tbsp.
salsa
½ cup
shredded Kerrygold Reduced Fat Dubliner Cheese, divided
- dash
freshly ground black pepper
4 tbsp.
nonfat plain Greek yogurt
6
ripe black olives, sliced
Directions
- Wash and dry sweet potatoes; poke 7 shallow holes in each with a fork or knife.
- Microwave potatoes until soft to the touch (5-6 min.); let cool slightly.
- Preheat broiler.
- Slice each potato in half. Scoop potato flesh into a bowl, leaving ½" of the flesh still attached to the skin of the potatoes.
- Mash the removed flesh with a fork; stir in the salsa, ¼ cup of shredded cheese and pepper until well blended.
- Equally divide and spoon mixture back into each sweet potato skin half.
- Sprinkle potatoes evenly with remaining cheese; place under preheated broiler until golden-brown on top and heated through (about 4 min.).
- Top each potato half with 1 tbsp. yogurt and ¼ of the olives.
Recipe courtesy of Kerrygold/The Irish Dairy Board USA.
