- 2 Sweet Potatoes
- 1/2 cup extra sharp cheddar cheese
- 2 tbsp sour cream
- 1/2 package Snowdon House Yam & Curry Dip Mix
- 1/4 cup pumpkin seeds
- salt and pepper to taste
Heat oven to 425F
Line a cookie sheet with parchment paper.
Prick sweet potatoes all over with a for and bake for about 1 hour (turning after 30 min). Let potatoes cools until you can handle them, then scoop all of the potato into a bowl. Try not to break the skin as you will be refilling it.
Place potatoes, Snowdon House Yam & Curry Dip, salt and pepper, sour cream, pumpkin seeds and cheddar into a bowl. Mix well and restful potatoes, dividing mixture evenly.
Place on baking sheet lined with parchment paper and bake an additional 15 minutes. Top with fresh garden chives and serve.
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