Twice-Baked Sweet Potatoes

Makes 4 stuffed potato halves
  • 2 medium sweet potatoes
  • 2 tbsp. salsa
  • 1/2 cup shredded Kerrygold Reduced Fat Dubliner Cheese, divided
  • - dash black pepper
  • 4 tbsp. nonfat plain Greek yogurt
  • 6 ripe black olives, sliced

Wash and dry sweet potatoes; poke 7 shallow holes in each with a fork or knife. Microwave until soft to the touch (5-6 min.); let cool slightly. Slice each potato in half; scoop the flesh into a bowl, leaving 1/2" of flesh still attached to the skin of the potatoes. Mash the removed flesh with a fork; stir in the salsa, 1/4 cup of shredded cheese and pepper. Equally divide and spoon mixture back into each sweet potato skin half. Sprinkle potatoes evenly with the remaining cheese; broil under a preheated broiler until golden-brown on top and heated through (about 4 min.). Top each potato half with 1 tbsp. yogurt and 1/4 of the olives.

Recipe courtesy of Kerrygold/The Irish Dairy Board USA.

Nutrition Information per Serving (1 potato half):
Total Calories: 114
Total Fat: 2.8 g
Saturated Fat: 1.5 g
Sodium: 255 mg
Fiber: 2 g
Carbohydrates: 14.5 g
Protein: 8.5 g