Recipe courtesy of Lentils.org
Using sweet potatoes and lentils in this twist on comforting twice-baked potatoes adds both extra nutrients and fibre. Use an extra-old Cheddar cheese, or another aged sharp cheese, for the most flavour punch.
Twice-Baked Lentil Stuffed Sweet Potatoes
- Preheat oven to 425°F (220°C).
- Microwave sweet potatoes on a microwave safe plate on high for 10-12 minutes, or until tender, turning every 2 minutes; let cool for 5 minutes. Cut in half, scoop out flesh into a bowl leaving 1/4-inch (5 mm) border.
- Mash flesh with yogurt and white part of green onions; season with salt and pepper. Stir in lentils and half of the cheese. Spoon filling back into the sweet potato shells. Sprinkle with remaining cheese and green parts of green onions.
- Arrange the stuffed potato halves on a lightly greased baking sheet. Bake until golden, about 15 minutes. Serve immediately.