- 2 medium sweet potatoes (1 1/2 pounds)
- 2 oz cup shredded extra-sharp Cheddar cheese
- 3 scallions, sliced, divided
- 2 slices cooked bacon, chopped, divided
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 4 Teaspoons reduced-fat sour cream
Preheat oven to 400 degrees F. Prick sweet potatoes with a fork. Microwave on High until tender, about 12 minutes. When cool enough to handle, slice the potatoes in half lengthwise. Scoop out the flesh into a medium bowl. Stir in cheese, scallions (all but one tablespoon), half the bacon, salt and pepper. Place the potato shells on a baking sheet. Divide the mixture between the shells. Bake until the cheese is melted and the filling is hot, 12 to 15 minutes. Remove from oven and top each half with 1 tablespoon sour cream. Sprinkle with the remaining 1 tablespoon scallions and the remaining bacon.
Nutritional Information: 182 calories; protein 7g; carbohydrates 14g; fiber 2.2g; fat 11g; cholesterol 26mg; sodium 335mg.
Tracker: 1 Veg Starch, 1/2 Dairy, 1/2 Protein, 1 Fat