Low carb loaded sweet potato’s
2 medium sweet potatoes (1 1/2 pounds)
½ cup shredded extra-sharp Cheddar cheese
3 scallions, sliced, divided
2 slices cooked bacon, chopped, divided
¼ teaspoon salt
¼ teaspoon ground pepper
4 tablespoons reduced-fat sour cream
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Preheat oven to 400 degrees F.
Prick sweet potatoes all over with a fork. Microwave on High until tender, about 12 minutes. When cool enough to handle, slice the potatoes in half lengthwise. Spoon the flesh into a medium bowl. Stir in cheese, all but 1 tablespoon of the scallions, half the bacon, salt and pepper.
Place the potato shells on a rimmed baking sheet. Divide the mixture between the shells. Bake until the cheese is melted and the filling is hot, 12 to 15 minutes. Remove from the oven and top each half with 1 tablespoon sour cream. Sprinkle with the remaining 1 tablespoon scallions and the remaining bacon.