Modern baked potato



10 min


20 min


4 Servings

Modern baked potato

Roberto Caruso


  • 4 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 sour cream
  • 57-mL jar pimento peppers , drained and finely chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 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.

Nutrition (per serving)

  • 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.

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.