This is a fantastic recipe for a cold fall day or a wonderful Thanksgiving meal. It is “comfort” food at its finest, but won’t leave you feeling bloated and over indulged!
Ingredients:
1 head garlic
1 tsp. truffle oil
4 large sweet potatoes (2-1/2 lb.)
1/2 cup plain greek yogurt
1/4 cup of unsweetened almond milk
(8 oz) Raw Cheddar Cheese or Almond milk cheese
1/4 cup KRAFT Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
Directions:
Pre-Heat oven to 400°F.
Dice thin slice off top of garlic;. Place garlic on sheet of foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
Reduce oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add yogurt, almond milk, 3/4 of the cheese and Parmesan; beat until fluffy. Spoon into shells, mounding filling as necessary; place in shallow baking dish.
Bake 30 min.; top with remaining cheese. Bake 5 min. or until melted. Sprinkle with bacon.
Enjoy!
Fit Chic