Cheddar and Green Chilli Stuffed Potatoes

Ingredients

• Sweet potato

  Raw, unprepared

  4 sweetpotato, 5" long or 520g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Cheddar cheese

  ½ cup, shredded or 57g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

Directions

1. Preheat oven to 400°F.
2. Scrub and dry the sweet potatoes. Place on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Bake until the potatoes are tender when pierced, 45 to 55 minutes. Cool just until safe to handle, about 5 to 10 minutes.
3. Trim ends off of each potato. Using a towel to hold, scoop out the flesh, leaving about a 1/2-inch shell. Transfer the flesh to a bowl.
4. Mash the potato flesh with a fork. Season to taste with the remaining salt and pepper, then fold in the scallions, chopped chili, and half of the cheese. Spoon the mixture back into the shells and mound slightly.
5. Top with the remaining cheese and return to the baking sheet. Bake until heated through and the cheese is melted, 8 to 10 minutes. Serve topped with sour cream.