• 2 medium uncooked sweet potatoes
• 1 tsp olive oil
• ½ cup uncooked shallots, chopped
• 6 oz cooked chicken sausages, smoked chicken and apple variety, chopped
• 1 small fresh apple, peeled, diced
• ½ tsp kosher salt
• 1 tsp fresh sage, chopped (plus a few leaves for garnish)
• 4⅓ tbsp shredded part-skim mozzarella cheese, divided (3 Tbsp plus 4 tsp)

1. Preheat oven to 350°F.
2. Prick a few holes in potatoes with a fork. Place potatoes on a microwave safe plate and cook until tender, about 5 to 7 minutes.
3. When potatoes have slightly cooled, cut each in half lengthwise, scoop out flesh into a large bowl and mash; reserve potato skins.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add shallot; cook, stirring frequently, until softened, about 3 to 5 minutes. Add sausage and apple; cook, stirring occasionally, for 5 minutes.
5. Add sausage mixture, salt and sage to bowl with potato flesh; stir to combine. Gently fold in 3 Tbsp cheese; evenly divide mixture back into reserved potato skins and sprinkle each with 1 teaspoon remaining cheese. Bake until heated through and cheese is melted, about 10 to 15 minutes. Serve garnished with sage leaves. Yields 1 stuffed potato half per serving.