Stuffed Sweet Potato
Fitness & Nutrition

Stuffed Sweet Potato Lower in Fat and Calories

By on 09/20/2018

Stuffed potatoes don’t have to be dripping in high-fat cheese and sour cream. In this healthy recipe, sweet potatoes are stuffed with bacon, kale and mushrooms for a hearty lunch that’s packed with flavor and good nutrition.

Ingredients

  • large sweet potatoes (about 8 oz each)
  • oz turkey bacon (about 2 slices) (gluten free if needed)
  • bunch kale or Swiss chard stems removed and chopped
  • 1/8 tsp
  • 1/8 tsp black pepper
  • oz fresh shiitake mushrooms stemmed and sliced
  • garlic cloves minced
  • 1/2 medium onion chopped
  • 1/8 tsp red-pepper flakes, optional
  • 1/2 cup grated reduced-fat cheddar cheese
  • 1/8 tsp nutmeg

Preparation

  • With a fork, pierce each sweet potato 3 or 4 times. Microwave the sweet potatoes until soft, about 12 to 15 minutes.
  • Meanwhile, in a large skillet, cook the bacon over medium heat, turning once, until crisp, about 4 minutes. Remove from the skillet and drain on paper towels. Chop bacon into bits and set aside.
  • Increase the heat to medium high. In the same skillet, combine the kale, salt and black pepper and cook, stirring occasionally, about 3 minutes. Add the mushrooms, garlic, onion and red-pepper flakes (if using) and cook, stirring occasionally, until the vegetables are softened, about 3 minutes.
  • Preheat oven to 400°.
  • Cut the sweet potatoes lengthwise and fluff the flesh with a fork. Evenly divide the kale mixture among the sweet potatoes. Sprinkle with the cheddar cheese, nutmeg and chopped bacon. Transfer the potatoes to a baking pan. Bake the potatoes for 5 minutes, or until the cheese is melted. Serve immediately.

Nutrition Facts

Serves 4
Serving size: 1 stuffed potato

Calories: 294
Fat: 4g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 295mg
Carbohydrates: 55g
Fiber: 8g
Protein: 9g


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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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