Pepper Stuffed Sweet Potatoes

Prep Time

60 Minutes


Feeds 4




  • 2 Lakeside Bell Peppers, chopped
  • 4 medium sweet potatoes
  • 1/2 cup extra virgin olive oil
  • 1 shallot, chopped
  • 1 cup cream cheese
  • 1 cup shredded cheddar cheese
  • 2 tbsp melted butter
  • 4 cooked bacon strips, chopped
  • 3 green onions, chopped
  • 1 cup plain Greek yogurt
  • 2 garlic cloves, minced
  • 1/2 cup parsley, chopped
  • salt and pepper to taste


Heat the oven to 400°F.

Prick the top of each sweet potato several times with a fork, grease well with olive oil, then season with salt and pepper.

Wrap the potatoes in tin foil and bake for 1 hour. Allow to cool for 10-15 minutes.

Add olive oil to a frying pan and cook over medium heat. Add shallots and saute for 5-6 minutes. Add bell peppers and cook until softened.

Cut open the cooked potatoes and scoop the potato flesh into a mixing bowl. Mix with cream cheese, melted butter, 2/3 of the green onions, 3/4 cups cheddar, 3/4 bacon, and cooked peppers. Add salt and pepper to taste.

Divide the filling between the 4 potato skins, top with remaining cheese, and bake at 350°F for 10-15 minutes.

In a bowl, mix Greek yogurt, parsley, and garlic. Season with pepper and salt.

Top potatoes with Greek Yogurt mix, along with remaining green onions and bacon.

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