Twice-baked potatoes with blue cheese

Ingredients

• 2 sweet potatoes, scrubbed, and pierced several times with a fork
  
• 2 tbsp butter
• 2 tbsp chopped chives
• 2 tsp dried parsley
• 3 tbsp plain yoghurt (just play it by ear)
  
• salt and pepper
• blue cheese
  

Preheat oven to 400.
In the meantime, put the potatoes on a plate and put them in the microwave (MAKE SURE YOU'VE PIERCED THEM SEVERAL TIMES WITH A FORK). Microwave them on high for 10 minutes, or until they're cooked (sometimes it takes longer).
Meanwhile, in a medium-sized bowl, mix chives, butter, and parsley.
When potatoes are done, let them cool a little (not TOO much), then cut them open and scoop the potato out of the skins. Add the hot potato to the bowl and begin mixing. The potato should melt the butter during this process.
When you have a pretty good mash going on, start adding yogurt. Add until it attains the texture that you desire. I think we used about 3 tbsp. We didn't measure it.
Add salt and pepper, to taste.
Fill 2 ramekins with the potato mixture. Fill pretty close to the top. Then take your blue cheese and crumble it over the top of the potatoes. Again, however much you want to use. We actually mixed more in once we took them out of the oven.
Anyway, bake them in the oven for 20-30 minutes, until the blue cheese on top is bubbling.

Thoughts: This was super easy to make and super filling. The only bad part for you is the butter and the blue cheese. Sweet potatoes are pretty much the healthiest thing you can eat. So yeah, we were pretty pleased with this.

Disaster Index: 1/10