Thought you'd never be able to eat jalapeños peppers again? Luckily, they contain capsicum, which can provide great pain relief for arthritis.
Yield: 2 servings
2 medium sweet potatoes (about 1 ¼ pounds)
1 oz. pickled jalapenos, diced
2 tbsp reduced-fat sour cream
3 oz. reduced-fat Cabot Munster cheese, shredded & divided
2 scallions, thinly sliced (optional)
Pierce the skin of the potatoes with a fork several times. To microwave, place on a paper towel or paper plate. Microwave on high for six-eight minutes, turning the potatoes once as they cook. To cook in the oven, wrap the pierced potatoes in aluminum foil and bake in a 350° preheated oven for 55-60 minutes. Potatoes should be soft to the touch. Cut the potatoes in half lengthwise. Carefully scoop out the pulp, leaving ¼-½ inch thick shell, so that the potato shell retains its shape.
Preheat oven to 350° if you microwaved your potatoes. Meanwhile, in a medium bowl, mash the pulp with the sour cream, jalapeno, two tablespoons of cheese and scallions, if using. Spoon mixture back into the shells and sprinkle the remaining cheese on top. Cover a large baking sheet with parchment or aluminum foil. Place the potatoes on the baking sheet and bake for 10 to 15 minutes or until the cheese has melted.
Nutrition Facts (per serving) serving size 1 whole potato plus topping: calories 297, protein 16g, carbohydrates 40g, fat 8g (saturated fat 5g), cholesterol 30mg, fiber 5g, sodium 483mg.