Twice Baked Sweet Potatoes
6 medium size sweet potatoes
1 cup grated Parmesan cheese
2 teaspoons salt
6 tablespoons butter
Chives for garnish
Preheat oven to 400 degrees. With a fork prick each potato about 5 times. Wrap in tinfoil & bake for about 1 hour, or until potato is soft throughout. Remove from oven & unwrap. Let potatoes cool.
Cut potatoes in half lengthwise. Scoop out inside of potatoes leaving about 1/4 inch to create a shell (sweet potato skin is very delicate so you need to be careful & make sure to leave enough of the potato in the skin to provide a shell that will hold up.)
In a bowl mash up the sweet potato pulp that was scooped out. Add 3/4 cup of the Parmesan, salt, & butter. Mix well, add more salt if needed. Fill each potato shell with the mashed potato mixture. Set filled shells on a cookie sheet & bake in 350 degree oven for 20-30 minutes, until cheese melted & tops turn a little brown. Remove from oven & sprinkle the tops with pepper, remaining cheese, & chives. Serve warm & enjoy!
*These can be made a day ahead of time. Cover filled shells & put in refrigerator until you're ready to bake them.