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4 servings, 1 stuffed potato half (150 g) each
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Pierce whole sweet potatoes with fork; wrap in damp paper towels. Microwave on HIGH 7 to 8 min. or until tender. Cut potatoes lengthwise in half; scoop out centres and continue as directed.
Stuff potato shells as directed; refrigerate up to 1 hour. When ready to serve, bake as directed, increasing the baking time as needed until filling is heated through.
Help your friends and family eat right with this tasty recipe. As a bonus, the sweet potatoes provide an excellent source of both vitamins A and C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
To make a more savoury version skip the milk and add sour cream or Greek yogurt, salt and pepper and bacon bits. Top with grated cheese before baking a second time.