Cut the sweet potatoes into halves or thirds to reach 50 servings. of sweet potatoes
1.5 oz of chives
10 oz of reduced fat cheddar cheese, shredded
7 oz of fat-free sour cream
1½ tsp of kosher salt
1½ tsp of ground black pepper
¾ cup of Parmesan cheese, shredded
Steps
Preheat convection oven to 400°F or conventional oven to 425°F.
Prick each sweet potato 3 times with a fork. Place on a full sheet pan and bake until tender, about 1 hour. Let cool.
Chop chives.
Cut the potatoes in half lengthwise and scoop out the fl esh, leaving approximately ½ inch of fl esh and skin. Transfer the fl esh to a large bowl.
Add Cheddar cheese, sour cream, the chives, salt and pepper to the potato fl esh and mash to combine. Fill the potato skins with this mixture. Sprinkle with Parmesan cheese.
Bake the stuff ed potatoes until hot and the cheese is browned, about 20 minutes.
Cut the sweet potatoes into halves or thirds to reach 50 servings.
