Ingredients

4 medium sweet potatoes

2 Tbs. olive oil

1/8 tsp. ground cumin

1/2 cup low-fat pepper jack cheese

2 red bell peppers, diced (2 cups), divided

1 cup sour cream (fat free optional)

2 Tbs. lime juice

2 Tbs. chopped white onion

2 Tbs.chopped cilantro

Preparation

  1. Preheat oven to 350 degrees. Line large baking pan with aluminum foil.
  2. Prick sweet potatoes all over with fork, and place in prepared pan. Bake 1 and 1/2 hours, or until soft in center.
  3. Make slit down center but not through the bottom of skin. Scoop out flesh from potato,leaving thin wall of flesh to retain shape. Return skins to baking sheet.
  4. mash potato flesh with olive oil and cumin. Season with salt and pepper. Scoop mixture back into the potato skins. Sprinkle stuffed potatoes with cheese and 1 cup diced bell peppers. Return to oven and bake 10 minutes more, or until cheese melts.
  5. Meanwhile, whisk together sour cream and lime juice in a small bowl. Garnish potatoes with remaining diced bell peppers, onion,cilantro, and lime-sour cream mixture.