Ingredients
Potatoes
- 2 medium sweet potatoes about 250 g each, scrubbed and dried
- 1 teaspoon olive oil 4.5 g
- 1/8 teaspoon fine salt 0.75 g
- 2 ounces Gouda cheese 56 g, thinly sliced
Equipment
- 1 Rimmed baking sheet
- 1 Fork
- 1 Small knife
- 1 Oven mitts
Instructions
Method
- Heat the oven to 400°F (200°C). Prick each sweet potato several times with a fork. Rub with the oil and salt and place on a rimmed baking sheet without wrapping in foil.
- Bake for 45 to 60 minutes, or longer if needed, until a thin knife slides into the thickest part with very little resistance. Timing varies with size; remove individual potatoes as they become tender.
- Let stand for 5 minutes. Using oven mitts, slit each potato lengthwise without cutting through the bottom. Gently fluff the exposed flesh with a fork.
- Divide the Gouda between the potatoes, tucking slices into the flesh. Return to the oven for 3 to 5 minutes, until softened and melted. Serve warm.
Nutrition
Serving: 1 stuffed potato (1/2 batch)Calories: 335kcalCarbohydrates: 50.9gProtein: 10.9gFat: 10.1gSaturated Fat: 5.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.8gCholesterol: 32mgSodium: 512mgPotassium: 876mgFiber: 7.5gSugar: 11.1gCalcium: 271mgIron: 1.6mg
Notes
Cooking time is approximate and includes up to 60 minutes baking plus 5 minutes melting. Larger potatoes may need longer. Nutrition is an estimate for one stuffed potato, including its share of oil and salt, using 250 g raw sweet potato and 28 g Gouda. Contains milk. Refrigerate leftovers promptly and use within three to four days; reheat to 165°F (74°C). Nutrients are calculated from USDA ingredient input weights; moisture loss and cooking retention can change the finished result. Cooking-sensitive vitamins and incomplete trans-fat values are not estimated.
