Cheese-Stuffed Sweet Potatoes

"Portable and healthy, these potatoes can be prepared ahead of time and are ready-to-eat after a quick reheat. Cook time includes five minutes cooling time and assumes you use the microwave option. From "Recipes for a Six Pack" by Oxygen Magazine."
photo by Diana Yen photo by Diana Yen
photo by Diana Yen
photo by Diana Yen photo by Diana Yen
photo by Diana Yen photo by Diana Yen
photo by *Parsley* photo by *Parsley*
Ready In:
2 cheese-stuffed sweet potatoes




  • Scrub potatoes, prick lightly with a fork and microwave for six minutes, or until done. (Or, bake in oven at 400 degrees F for one hour or until done.) When cool enough to handle, cut the potatoes lengthwise and scoop out the insides into a small mixing bowl. Set aside potato skins.
  • Mash the cooked potatoes with the three cheeses and salt and pepper. Distribute the potato mixture evenly among the potato shells. Top each with the sliced green onion and sprinkle paprika on top.
  • Return potatoes to the microwave (one minute on high) or oven (10 to 15 minutes at 350 degrees F) or until hot. Wrap or store in a portable container to bring to work or the gym; microwave on high for 1 1/2 to two minutes on high before eating.

Questions & Replies

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  1. FLKeysJen
    That is a great idea. I haven't tried it but if you do, please let me know your results, and I will add it to the recipe description.
  2. motto
    What can be used in place of goat cheese
  3. cjzuvella
    How do I find a recipe I just saved?
  4. lynn2dbeach
    Can you freeze these?


  1. Maito
    Yummy! Goat cheese and sweet potatoes were meant for each other. I used all ricotta, instead of a mix with cottage cheese. I ended up using 2 large sweet potatoes, but didn't have enough of the other ingredients to double them - and it was still quite cheesy and flavorful.
  2. JennyMidget
    Tangy cheese and sweet potato are a lovely combination of flavours, and this is really easy! Thank you!
  3. jessi_mcg
    Wow, I have to echo *Parsley* and say that these have surprisingly big flavor! I doubled the recipe and made one batch w/ sweet potatoes and one with yukon gold (for my potato-bigotry practicing hubby). I tried both and this worked really well with both varieties. The white potato version brought out the sour cream-ish tang of the goat cheese, and the sweet potato version had just the right sweetness to meld all the cheeses beautifully. I was very tempted to throw in garlic powder or use herbed goat cheese, but in the end I'm glad I didn't. That will be a nice touch for when I make this again, but I'm glad I had the chance to appreciate the flavors as they are. Thanks for posting, ~Jen~!
  4. *Parsley*
    Excellent! So few ingredients, but these sweet potatoes have big flavor! I did use the oven method, but it was worth the wait. I had no green onions, so I used fresh snipped chives. This was a real treat! Thanx for shring. I'll do sweet potatoes like this again!



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