Courtney Cook’s viral stuffed with

Ingredients

• 4 pieces Japanese Sweet Potatoes (medium size, about 6‑8 oz each)
• 4 slices American Cheese Slices (individually wrapped, full‑fat)
• 1 tablespoon Olive Oil (for rubbing on potatoes)
• 1 teaspoon Kosher Salt (to season potatoes)
• 1/2 teaspoon Freshly Ground Black Pepper (optional, for seasoning)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat.

   Time: PT5M

   Temperature: 400°F

2. Prepare Sweet Potatoes

   Wash the Japanese sweet potatoes, pat dry, then pierce each several times with a fork. Rub with olive oil and sprinkle evenly with salt and pepper.

   Time: PT5M

3. Roast Sweet Potatoes

   Place the potatoes on a parchment‑lined baking sheet and roast for 45 minutes, turning once halfway through, until they are fork‑tender and the skins are lightly crisp.

   Time: PT45M

   Temperature: 400°F

4. Cool Slightly

   Remove the potatoes from the oven and let them sit for about 5 minutes so they are hot but safe to handle.

   Time: PT5M

5. Slice and Scoop

   Using a sharp knife, cut each potato lengthwise in half. If the interior cavity is small, gently scoop out a thin layer with a small spoon to make room for the cheese.

   Time: PT5M

6. Stuff with Cheese

   Place one slice of American cheese inside each potato half, spreading it to cover the interior surface.

   Time: PT2M

7. Roll and Seal

   Starting at the cut edge, gently roll each half around the cheese to form a tube. Press the seam gently; the residual heat will melt the cheese slightly, helping it seal.

   Time: PT2M

8. Rest and Serve

   Allow the assembled tubes to rest for 2 minutes so the cheese fully melts. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g