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Mexican-Style Stuffed Sweet Potatoes

Mexican-Style Stuffed Sweet Potatoes

Prep time: 30 minutes
Bake Time: 15 minutes
Serves: 4


  • 2 large sweet potatoes, pierced all over with a fork
  • 2 tablespoons avocado oil, divided
  • 1 medium jalapeño pepper, seeded and chopped
  • 1 small red bell pepper, chopped
  • 2 teaspoons salt-free taco seasoning mix
  • ¾ cup shredded reduced fat Cheddar cheese, divided
  • ½ cup plain nonfat Greek yogurt, divided
  • ¼ cup raw unsalted pepitas
  • 5 slices less sodium turkey bacon, chopped
  • 1 green onion, thinly sliced

Directions:

  1. Preheat oven to 350°. Spray rimmed baking pan with cooking spray. On microwave-safe plate, microwave potatoes on high 10 minutes or until tender; cool slightly. Cut potatoes lengthwise in half; place potato shells on prepared pan.
  2. In large skillet, heat 1 tablespoon oil over medium heat. Add jalapeño and bell pepper; cook and stir 4 minutes or until tender. Stir in seasoning; cook 1 minute.
  3. With spoon, leaving at least a ¼-inch wall, scoop out inside portion of potato halves into medium bowl; stir in ½ cup cheese, ¼ cup yogurt, pepper mixture, and ¼ teaspoon each salt and black pepper. Fill potato shells with potato-cheese mixture; sprinkle with remaining ¼ cup cheese. Bake 15 minutes or until cheese melts and potatoes are heated through.
  4. In large skillet, toast pepitas over medium heat 3 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.
  5. In same large skillet, heat remaining 1 tablespoon oil over medium heat. Add bacon; cook and stir 5 minutes or until crisp. With slotted spoon, transfer to paper towel-lined plate.
  6. Serve potatoes topped with remaining ¼ cup yogurt, bacon, pepitas and green onion.

Per serving: 310 Calories, 17g Fat (5g Saturated), 26mg Cholesterol, 463mg Sodium, 25g Carbohydrates, 4g Fiber, 6g Sugars, 0g Added Sugars, 16g Protein

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