1. Bake sweet potatoes until tender to a fork pierce, ~1 hours @400 degrees. 2. Prepare vegetables while potatoes bake. 3. Heat oil in medium sized saucepan with a cover. Swirl to cover bottom. 4. Add onions and saute ~2-3 minutes. Add all the peppers, garlic, ginger, cumin and cinnamon. Saute until fragrant. 5. Add water, stir, cover and simmer until peppers are softened, ~3-5 minutes. 6. Add cheese. Remove from heat, stirring until cheese is melted. Cover and set aside. 7. When potatoes are done and still very warm, cut lengthwise and scoop out out flesh leaving enough to keep the shell shape. 8. Mash the potatoes into the veggie mix. 9. Add half the chives, lemon juice, peas and any salt and pepper you wish to use. Stir into mix. 10. Fill the four shells and put into a oil sprayed baking dish. 11. Cover lightly with foil and bake ~15 minutes @350 degrees. 12. Sprinkle with rest of chives before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
