Twice-Baked Sweet Potatoes (savory)
Recipe by: Roche Bros
Servings
8
Prep time
30 minutes
Cook time
55 minutes
Calories
290 kcal
Ingredients
- Nonstick cooking spray
Directions
- Preheat oven to 350°; spray rimmed baking pan with cooking spray. Cut potatoes lengthwise in half; place cut side down on prepared pan. Bake 40 minutes or until tender; cool slightly.
- In large skillet, heat oil over medium heat. Add onions and mushrooms; cook 5 minutes. Add peppers; cook 2 minutes or until vegetables are tender-crisp.
- When potatoes are cool enough to handle, with spoon, leaving at least a 1/4-inch wall, scoop out inside portion of each potato half into large bowl; return potato halves, skin side down, to same pan. With fork, mash potatoes in bowl until small lumps remain. Add cream cheese, thyme, sage, salt and mushroom mixture; stir until well combined. Spoon potato mixture into potato shells; evenly sprinkle with Parmesan cheese.
- Bake 15 minutes or until cheese browns and potatoes are heated through. Makes 8 stuffed potato halves.
Nutritional Facts
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 36mg
- Sodium: 442mg
- Total Carbohydrates: 37g
- Fiber: 5g
- Sugar: 5g
- Protein: 7g