Modern baked potato

Prep 10 min
Total 20 min
Makes 4 Servings



medium sweet potatoes, washed very well
1/2 250-g brick
cream cheese, at room temperature
1/2 cup
finely grated cheddar
1/4 cup
57-mL jar
pimento peppers, drained and finely chopped
1/4 tsp
1/4 tsp
1/4 cup
finely sliced green onions


  • Prick unpeeled sweet potatoes several times with a fork. Microwave on high until tender, turning halfway through, 5 to 8 min. Transfer all 4 potatoes to a platter. Let sit until they are cool enough to handle.
  • Stir cream cheese with cheddar, sour cream, pimentos, garlic powder, salt and onions. Season with pepper.
  • To serve, cut an X diagonally along the top of each potato. Push from end to end until the flesh pops out slightly. Fluff the flesh with a fork. Scoop 2 tbsp pimento cheese on top of each potato.

Prep Tip:

To bake in the oven, prick unpeeled sweet potatoes and place on a baking sheet. Bake in centre of a preheated 425F oven until tender, 45 to 55 min.


Calories 397, Protein 11 g, Carbohydrates 50 g, Fat 18 g, Fibre 8 g, Sodium 414 mg.

Wine Pairings

Pair it with: A food-friendly grüner.
One of the best wine matches for vegetarian dishes is a grüner veltliner (pronounced GROO-ner velt-LEEN-er). Wines made from this grape work especially well with veg like these cheesy sweet potatoes.
Our pick: Grooner Grüner Veltliner, Austria, $14.

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