Ingredients
4 medium sweet potatoes
2 tablespoons margarine
2 medium zucchini, halved lengthwise and thinly sliced
3 -4 scallions, thinly sliced
1/3 cup creamy goat cheese
1 pinch salt
Method
Sources
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dataset
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around. Transfer the scooped-out potato to a mixing bowl and mash coarsely. Heat the margarine in a medium skillet. Add the zucchini and saute, stirring frequently, until it is golden and tender. Add the scallions and saute for another minute or so. Combine the zucchini mixture with the mashed sweet potato in the mixing bowl. Add the goat cheese and salt, and stir well to combine. Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400-degree oven, and serve.