- 2 medium sweet potatoes (about 1 pound)
- 2 tablespoons grated parmesan cheese
- 2 tablespoons Dierbergs butter
- 1 tablespoon Dierbergs milk
- ¼ teaspoon pepper
- Thinly sliced green onion for garnish
Pierce potatoes several times with tines of fork. Bake in 400°F. oven until tender, about 45 to 55 minutes. Let potatoes stand 15 minutes.
Cut each potato in half lengthwise. Carefully scoop out potato into large bowl leaving ¼ inch shell.
Using hand mixer, beat potatoes at low speed until mashed. Add remaining ingredients, except green onions; beat until light and fluffy.
Using pastry bag or spoon, pipe potato mixture back into shells. Place on foil-lined baking sheet. Bake in 400°F. oven until heated through, about 10 to 15 minutes.
Sprinkle green onion over tops. Serve warm.
Serving Size: Per Serving
Cholesterol: 18 mg
Fat: 7 g
Sodium: 86 mg
Carbohydrates: 17 g
Protein: 2 g
Saturated Fat: N/A