Twice-Baked Lentil Stuffed Sweet Potatoes
Using sweet potatoes and lentils in this twist on comforting twice-baked potatoes adds both extra nutrients and fibre.
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Servings: 4
Ingredients
- 2 sweet potatoes, pricked with fork
- 2 Tbsp plain Greek yogurt or light sour cream
- 2 green onions, white and green parts separated, finely chopped
- to taste, salt and pepper
- 1 cup cooked green lentils
- 2/3 cup finely grated extra-old Cheddar cheese
Instructions
- 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.
Video
Notes
Quick Tip: Sweet potatoes come in all sizes and microwaves vary, so keep testing the potatoes each time you turn them, until they are fork tender.
Nutrition Facts
Twice-Baked Lentil Stuffed Sweet Potatoes
Amount per Serving
Calories
200
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3.5
g
22
%
Cholesterol
20
mg
7
%
Sodium
440
mg
19
%
Potassium
430
mg
12
%
Carbohydrates
25
g
8
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.