Modern baked potato


  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 Servings
Modern baked potato

Roberto Caruso

Chatelaine Triple Tested


  • 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 11g, Carbohydrates 50g, Fat 18g, Fibre 8g, Sodium 414mg.

Wine Pairings

Modern baked potato

PIMENTO SWEET POTATOES 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.