Pepper Stuffed Sweet Potatoes
PREP TIME: 60 Minutes
- 2 Lakeside Bell Peppers, chopped
- 4 medium sweet potatoes
- 1/2 cup extra virgin olive oil
- 1 shallot, chopped
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 2 tbsp melted butter
- 4 cooked bacon strips, chopped
- 3 green onions, chopped
- 1 cup plain Greek yogurt
- 2 garlic cloves, minced
- 1/2 cup parsley, chopped
- salt and pepper to taste
Heat the oven to 400°F.
Prick the top of each sweet potato several times with a fork, grease well with olive oil, then season with salt and pepper.
Wrap the potatoes in tin foil and bake for 1 hour. Allow to cool for 10-15 minutes.
Add olive oil to a frying pan and cook over medium heat. Add shallots and saute for 5-6 minutes. Add bell peppers and cook until softened.
Cut open the cooked potatoes and scoop the potato flesh into a mixing bowl. Mix with cream cheese, melted butter, 2/3 of the green onions, 3/4 cups cheddar, 3/4 bacon, and cooked peppers. Add salt and pepper to taste.
Divide the filling between the 4 potato skins, top with remaining cheese, and bake at 350°F for 10-15 minutes.
In a bowl, mix Greek yogurt, parsley, and garlic. Season with pepper and salt.
Top potatoes with Greek Yogurt mix, along with remaining green onions and bacon.