Stuffed Sweet Potato Lower in Fat and Calories
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.
- 4 large sweet potatoes (about 8 oz each)
- 2 oz turkey bacon (about 2 slices) (gluten free if needed)
- 1 bunch kale or Swiss chard stems removed and chopped
- 1/8 tsp
- 1/8 tsp black pepper
- 8 oz fresh shiitake mushrooms stemmed and sliced
- 2 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
- 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.
Serving size: 1 stuffed potato
Saturated Fat: 2g
Copyright 2016-2018 © Baldwin Publishing, Inc. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.
Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD