Stuffed Sweet Potatoes

by Anne Bennett on September 8, 2017

Loaded Vegetarian Baked Sweet Potatoes from Sknniytaste.com

A classic meal in the UK is the “jacket potato,” a baked Russet potato stuffed with a variety of fillings and served as an entree. A popular one is a jacket potato stuffed with tuna and sweetcorn.  Think of it as a tuna sandwich minus the bread. I kid you not.

Here in the U.S. jacket potatoes haven’t caught on, (especially the tuna one) but we’re working on it. This recipe, adapted from Skinnytaste.com,  stuffs sweet potatoes with black beans and spices for a healthy, delicious, meatless dinner that requires little time and effort. If you’ve got other vegetables in your fridge — zucchini or grape tomatoes — don’t hesitate to dice them up and sauté them with the bell pepper and onion.  Store-bought fresh salsa cruda adds a zero-WW Points punch.

Use your imagination to turn potatoes (sweet and regular) into main dishes by stuffing them with diced chicken (rotisserie chicken is fine!), broccoli and cheddar cheese, even tuna and corn (There’s got to be one American out there who will try it!). I often bake an extra sweet potato and microwave it for lunch the next day dolloped with 1/2 cup of cottage cheese.

4 medium sweet potatoes
1/2 cup fat free Greek yogurt
1 tsp. taco seasoning
1 tsp. olive oil
1 red bell pepper, diced
1/2 red onion, diced
1 tsp. chili powder
1/2 tsp. paprika or smoked paprika
1/2 tsp. cumin
Salt to taste
1 1/3 cups canned black beans, rinsed and drained
1/2 cup salsa
1/2 cup reduced-fat Mexican cheese blend
1/4 cup chopped scallions or cilantro

Preheat oven to 400 degrees F. Place sweet potatoes on a piece of aluminum foil on oven rack and bake for 45 minutes to one hour, or until fully cooked.

Combine yogurt and taco seasoning and set aside.

Heat olive oil in a nonstick skillet and add bell pepper, onion, chili powder, paprika, cumin and salt. Cook about 5 minutes or until onions begin to brown. Stir in black beans and continue to cook 5 minutes.

Slice each sweet potato lengthwise and open. Top each potato with 1/3 cup of black bean mixture, 2 Tbsp. shredded cheese, 2 Tbsp. yogurt mixture and 2 Tbsp. salsa. Garnish with chopped scallions or chopped cilantro and serve.

Serves 4
WW Smart Points per serving: 10

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