Cheddar and green chilli stuffed potatoes

Ingredients

• Sweet potato

  Raw, unprepared

  4 sweetpotato, 5" long or 520g

• Cheddar cheese

  ½ cup, shredded or 57g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Young green, tops only

  2 stalk or 24g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

Directions

1. Preheat oven to 300 degrees. Place potatoes on a baking tray and drizzle with oil. Season with salt and pepper and bake for 30 minutes or until tender. Set aside for 5 minutes to cool slightly.
2. Finely chop chilli, and thinly sliced green onions.
3. Cut 1 cm, horizontally, off tops of potatoes and discard. Holding 1 potato with a tea towel, scoop out center flesh, leaving a 1 cm border. Place flesh in a bowl. Repeat with remaining 3 potatoes.
4. Mash flesh with a fork. Season with salt and pepper. Stir in onion, chilli and ½ the cheddar. Spoon filling into potatoes. Sprinkle with remaining cheese.
5. Return potatoes to baking tray. Bake for 8 to 10 minutes or until heated through. Serve with sour cream.