Cheese-Stuffed Sweet Potatoes

5.0(5)

Portable and healthy, these potatoes can be prepared ahead of time and are ready-to-eat after a quick reheat. Cook time includes five minutes cooling time and assumes you use the microwave option. From "Recipes for a Six Pack" by Oxygen Magazine.

by GoVegan·published 2008-01-31

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Lunch/Snacks

Servings

2 cheese-stuffed sweet potatoes, 2 serving(s)

Total time

20 min

prep 8 min

Calories / serving

224 kcal

Ingredients (7)

serves

2 small sweet potatoes (between 5 and 6 ounces each)
2 ounces soft fresh goat cheese
1/4 cup fat-free cottage cheese
2 tablespoons skim milk ricotta cheese
salt and pepper, to tastesalt-and-pepper
1 green onion, slicedscallion
paprika, to tastepaprika

Instructions (3 steps)

01Scrub potatoes, prick lightly with a fork and microwave for six minutes, or until done. (Or, bake in oven at 400 degrees F for one hour or until done.) When cool enough to handle, cut the potatoes lengthwise and scoop out the insides into a small mixing bowl. Set aside potato skins.
02Mash the cooked potatoes with the three cheeses and salt and pepper. Distribute the potato mixture evenly among the potato shells. Top each with the sliced green onion and sprinkle paprika on top.
03Return potatoes to the microwave (one minute on high) or oven (10 to 15 minutes at 350 degrees F) or until hot. Wrap or store in a portable container to bring to work or the gym; microwave on high for 1 1/2 to two minutes on high before eating.

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Rich recipe — supports nutrition-aware planning.