"About a month ago, a video of a Southern teacher named Courtney Cook Bales eating an entire baked sweet potato (skin and all) filled with cheese rolled across my For You Page. Almost immediately, this two-ingredient recipe was everywhere. Turns out, nearly 10 million people have seen the same video I had - but instead of scrolling on, they went into their kitchens to make it. And they were raving about it."
"This week, I decided it was finally time to see what all the hype was about. I was skeptical: Could this simple trick really be that good? Honestly? It really is. I've now made it for lunch four times in one week. And once I stock back up on sweet potatoes, I'll do it again and again ... and again."
A viral clip of a teacher eating a baked sweet potato stuffed with cheese inspired millions to try the two-ingredient recipe. The technique uses a slow roast in an air fryer or oven and then leaves the potato warm for an extended period before adding cheese. Butterkäse slices are the recommended filling, producing a creamy, uncomplicated lunch. Alternate approaches include roasting at a higher temperature for less time, oiling and salting the skin, and using similar cheeses like a cheddar-gruyere hybrid when Butterkäse is unavailable. The result is unexpectedly delicious and easy enough for regular repetition.
Read at Apartment Therapy
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