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Twice-Baked Sweet Potatoes




Source of Recipe


Internet


List of Ingredients




4 medium sweet potatoes (about 8 ounces each)
2 cups shredded white cheddar cheese
2 tablespoons butter
1/4 teaspoon nutmeg
2 tablespoons sour cream
1/8 teaspoon pepper
Salt to taste



Recipe



Line floor of oven with foil (don't skip this step; they leak and make a mess on your oven floor), and preheat oven to 400 degrees. Wash sweet potatoes well. Poke each in 3 places using a skewer or knife. Place directly on oven rack and roast until knife inserted in potato shows no resistance, 35 to 40 minutes. Remove potatoes to cooling rack set in rimmed baking sheet until cool enough to handle.

Cut each potato in half lengthwise and scoop out the flesh leaving about 1/4-inch layer on the skins. Add 1 1/2 cups cheese, sour cream, nutmeg, pepper and salt to scooped out potato flesh and mash to combine.

Place potato skins on rimmed baking sheet, fill with stuffing mix, and top with remaining cheese. Return to the oven and bake until cheese is melted and potatoes are hot, about 10 minutes. Serve immediately.