Wash and dry sweet potatoes and poke 7 shallow holes in each with a fork or knife. Microwave on high for 5 to 6 minutes, or until soft to the touch. Remove from microwave and let cool slightly. Slice each potato in half and scoop out the flesh into a bowl, leaving 1/2-inch of flesh still attached to the skin of the potatoes. Mash the removed flesh with a fork and then stir in the salsa, 1/4 cup of the Kerrygold Reduced Fat Dubliner® Cheese and pepper. Spoon mixture back into each sweet potato skin half, dividing equally. Sprinkle with 1 tablespoon of the remaining Dubliner® and broil on high for 4 minutes, until golden brown on top and heated through. Top each potato half with 1 tablespoon of the yogurt and 1/4 of the olives.