Cheese Stuffed Sweet Potatoes
Transform your dinnertime routine with these indulgent Cheese Stuffed Sweet Potatoes, an irresistible blend of creamy textures and savory flavors. This recipe takes tender oven-baked sweet potatoes and fills them with a melty combination of Cheddar and Mozzarella cheeses, enhanced by a pat of butter and a sprinkle of garlic powder, smoky paprika, and cracked black pepper. Perfectly golden and bubbling after a quick second bake, these stuffed potatoes are topped with fresh green onions for a burst of color and flavor, with optional sour cream for a tangy finish. Ideal as a hearty side dish or a light main course, this quick and easy recipe is ready in under an hour and sure to delight your taste buds. A comfort food favorite that's as simple to prepare as it is satisfying!
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Recipe Information
Ingredients
- 4 large Sweet potatoes
- 1 cup (shredded) Cheddar cheese
- 1 cup (shredded) Mozzarella cheese
- 4 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 2 (sliced) Green onions
- 0.5 cup (for garnish, optional) Sour cream
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and scrub the sweet potatoes thoroughly, then pat dry with a clean towel.
Using a fork, pierce each sweet potato all over (6–8 times) to allow steam to escape while cooking.
Place the sweet potatoes on the prepared baking sheet and bake them in the oven for 45–50 minutes, or until they are soft and fork-tender.
Remove the sweet potatoes from the oven and let them cool for about 5 minutes, or until they are safe to handle.
Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through to the bottom. Gently push the ends of each potato inward to create a larger pocket for stuffing.
Using a fork, fluff the inner flesh of each potato slightly, leaving it in the skin, to create space for the filling. Add 1 tablespoon of butter to the center of each potato and sprinkle evenly with salt, black pepper, garlic powder, and paprika.
Mix the shredded Cheddar and Mozzarella cheeses together in a bowl. Generously stuff each sweet potato with the cheese mixture, dividing it evenly among the four potatoes.
Place the stuffed sweet potatoes back on the baking sheet and return them to the oven. Bake for an additional 10–12 minutes, or until the cheese is fully melted and bubbling.
Remove the sweet potatoes from the oven and garnish with sliced green onions for a burst of freshness. Add a dollop of sour cream on top, if desired.
Serve the cheese stuffed sweet potatoes immediately as a comforting side dish or a light main course.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 43.3 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1666 mg | 128% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
