We have all made “stuffed” potatoes before but this recipe is a nice variation and it is a fun way to introduce your family to sweet potatoes. With a little tweaking to the original recipe, you can eat a stuffed potato without the guilt 🙂 Enjoy!!!! For comments/questions email firstname.lastname@example.org
4 large russet potatoes
1 large sweet potato
1/2 cup low/no fat sour cream
3 tablespoons of Blue Bonnet Lite – room temp
3/4 cup sharp no fat/low fat cheddar cheese
salt & pepper
Preheat the oven to 400 degrees. Put the russet and sweet potatoes directly on the oven rack, not a pan. Bake for about 30 minutes. Peirce each potato a few times with a fork and continue to bake for another 20-30 minutes or until the potatoes are tender. Let the potatoes cool slightly so you can handle them.
Peel the sweet potato. In a bowl mash the potato lightly with a fork until almost smooth. Cut a thin piece off the top of each russet doing this lengthwise. With a spoon carefully scoop out the insides of the russet potato and place in separate bowl. Don’t take too much meat of the potato or your shell will become weak. Add the sour cream and margarine to the bowl and mash the russet potato with a fork. Add 1/2 cup cheese, a dash of nutmeg some salt and pepper to taste.
Fold in the sweet potato to the russet mixture. Spray the insides of the russet shells with Pam Olive Oil spray and sprinkle a bit of salt and pepper in the shell. Carefully fill each shell with your potato mixture. Sprinkle with remaining cheese if you choose to (I usually leave it out there is more than enough in the mixture but it’s a personal preference).
Reduce the oven temp to 375. Place the stuffed potatoes on a baking sheet this time and back until the potatoes are warm all the way through, 25-30 minutes.