If I’ve learned anything from watching the Food Network obsessively, it’s that food needs salt to bring out the flavor. In my experience, if a dish is flavored correctly, you shouldn’t need to put more salt on it. That’ll just make you thirsty!
Speaking of salt, can you believe the Morton Salt Girl turns 100 this year?! I was actually one of the lucky bloggers who got the chance to celebrate her by throwing a #MortonSaltGirl100 party in her honor. Over the span of 100 days, 100 moms held a birthday in 100 cities to celebrate the little girl with the umbrella.
My party was much like Thanksgiving. I had a hankering for a turkey and the trimmings, and we knew we’d be able to share the food with a lot of people. Everything we made also called for salt in the recipe so, it was perfect.
Of the many things we made, I wanted to share my husband’s “Twice-baked Sweet Potato” recipe. We love it and make them often because they are sweet and savory. Did I mention they’re loaded with cheese?
Here’s the recipe for Twice-Baked Sweet Potatoes:
(Serves 4-6)
Ingredients
4 sweet potatoes
1/4 cup Greek yogurt or sour cream
1/4 cup cottage cheese
1/4 cup of shredded cheddar, Monterey Jack or whatever you have on hand
1 tsp onion powder
1 tsp garlic powder
Salt and pepper, to taste
olive oil
Method
Microwave sweet potatoes until soft.
Let cool. Cut potatoes in half, length-wise.
Spoon out sweet potato, being careful not to break the skin.
Brush the inside of each sweet potato skins with olive oil and garlic powder to taste.
Bake at 325 degrees for 10 minutes.
While potato skins are oven, add 1/4 cup of sour cream or Greek yogurt to potato mixture.
Next. add a 1/4 cup of shredded cheese to mixture. After that, add 1/4 cup of cottage cheese.
Finally, add 1 tsp of onion powder, 1 tsp garlic powder and salt and pepper to taste.
For a spicy kick, sprinkle in 1/2 tsp of cayenne pepper and 1 tbsp of Sriracha.
Mix ingredients together. The warm potatoes will help melt the cheese and incorporate the ingredients nicely.
Take skins out of the oven. Fill the potato skins with the mixture. Bake for 15 mins at 325.
Feel free to top with more cheese!
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We had a fabulous dinner together and also munched on personalized Morton Salt Girl M&M’s and played some Morton Salt trivia. I was also able to award some Morton Salt prizes to those who answered the most questions. Prizes included an umbrella, salt coupons and samples.
Cheers to the Morton Salt Girl for turning 100, and here’s to 100 more!
Disclosure: I was chosen by MomSelect and Morton Salt, Inc. to throw a Mommy Party for the Morton Salt Girl’s 100 birthday. I was supplied with a party kit to host my event, but this recipe and all opinions are my own.
Jane - Mom Generations says
Okay, that looks delicious! You can never put enough cheese on a baked sweet potato, if you ask me. 🙂 How cool that you had a chance to host a party to celebrate the Morton Salt Girl turning 100!