Ingredients
Potatoes and filling
- 2 orange sweet potatoes about 250 g each; 500 g total
- 1 teaspoon olive oil
- 1/8 teaspoon fine salt
- 10 g unsalted butter divided
- 56 g low-moisture mozzarella grated
- 28 g cheddar cheese grated
- 2 teaspoons chopped chives
- 1/8 teaspoon black pepper
Equipment
- Baking sheet
- Parchment paper
- Fork
- Kitchen scale
Instructions
Roast and fill
- Heat the oven to 400°F (200°C). Line a baking sheet with parchment. Scrub the potatoes under running water, dry them and prick in several places with a fork. Rub with the oil and sprinkle with the salt.
- Roast whole for 45–60 minutes until a thin knife or fork slides easily through the thickest part. Size and variety affect timing; if there is resistance in the center, continue in 5-minute intervals.
- Let cool only until safe to handle. Split each lengthwise without cutting through the bottom. Loosen the orange flesh with a fork, keeping the skin as a shell, and mix half the butter into each potato.
- Mix the grated cheeses. Tuck half into each potato, distributing some through the loosened flesh and some across the top. Return to the oven for about 5 minutes, until the cheese has melted.
- Finish with chives and pepper and serve while warm. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C).
Nutrition
Calories: 406kcalCarbohydrates: 51gProtein: 14.5gFat: 16gFiber: 7.5g
Video
Notes
Nutrition is an estimate per whole stuffed potato from 250 g raw sweet potato, half the measured cheeses, butter, oil and seasonings. Generic sweet potato and representative cheese values are used. Side dishes are excluded. Contains milk.
Video credit: Woolworths TASTE Magazine, Cheesy stuffed sweet potatoes, featuring Khanya Mzongwana. It demonstrates baking, opening, filling and returning sweet potatoes to heat. Their filling includes chorizo, onion, peppers, cream cheese and cheddar; this recipe is a simpler meat-free version with mozzarella, cheddar, butter and chives, and roasts the potatoes whole before splitting. Follow this card’s quantities and roasting cues.
Refrigerate cooked leftovers promptly, use within 3–4 days and reheat to 165°F (74°C). For vegetarian suitability, choose cheeses made with suitable enzymes.