Twice Baked Sweet Potatoes
Active Time: 30 minutes
Total Time: 1 hour 15 minutes
Schnucks nonstick cooking spray
4 medium sweet potatoes (about 12 ounces each)
1 tablespoon Schnucks canola oil
1 cup chopped white mushrooms (about 6 mushrooms)
3 green onions, chopped (about 1/3 cup)
1/4 cup drained and chopped roasted sweet red peppers
1 package (8 ounces) Schnucks cream cheese, softened
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
1/2 teaspoon salt
1/2 cup Schnucks grated Parmesan cheese
1. Preheat oven to 350°F. Spray rimmed baking pan with cooking spray. Cut potatoes lengthwise in half; place cut side down on prepared pan. Bake potatoes 40 to 45 minutes or until tender; cool slightly.
2. Meanwhile, in 10-inch skillet, heat canola oil over medium heat. Add mushrooms and onions; cook 5 minutes. Add peppers; cook 2 minutes or until vegetables are tender.
3. When potatoes are cool enough to handle, with spoon, scoop out inside portion of each potato half and place in large bowl. Leave at least a 1/4-inch wall remaining on inside of potato halves; return potato halves, skin side down, to same pan. With fork, mash potatoes in bowl until small lumps remain. Add cream cheese, thyme, sage, salt and mushroom mixture; stir until well combined. Spoon potato mixture into potato shells; evenly sprinkle with Parmesan cheese.
4. Bake potatoes 15 to 17 minutes longer or until cheese browns and potatoes are heated through.
Each serving: about 290 calories, 12 g total fat (7 g saturated), 36 mg cholesterol, 442 mg sodium, 37 g carbohydrate, 5 g fiber, 9 g sugars, 7 g protein
Potatoes can be prepared through step 3 (leave off Parmesan cheese), covered and refrigerated up to 2 days in advance. Before serving, sprinkle potatoes with Parmesan cheese and heat in 350°F oven 25 to 30 minutes or until cheese browns and potatoes are heated through.