Cheddar, Chicken & Cranberry Stuffed Baked Sweet Potatoes

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  • Number of Servings: 5
Ingredients
4 Sweet potatoesChicken Breast 16 ouncesCumin 1 tspCinnamon 1 tsp Craisins 0.33 cup Water .5 cupBetter Than Boullion Chicken .5 tsp Cheddar Cheese 1 cup, shredded Broccoli 2 cupButter 1 tbsp Crushed Red Pepper 1 tsp
Directions
DIRECTIONS
1
Place potatoes on baking sheet. Bake in preheated 400�F oven 55 to 60 minutes or until tender.

2
Meanwhile, melt butter in large skillet over medium heat. Add chicken, cumin, salt, cinnamon and red pepper; saut� 4 minutes. Add broth and cranberries; simmer 4 to 5 minutes or until chicken is cooked through and cranberries are plump. Set to side.

3. Cook and chop broccoli and add to the chicken mixture.

4
Split potatoes down center and scoop out in the inside. Mix the meat/broccoli mixture with the potato innards. Sprinkle 2 tablespoons cheese into each potato. Spoon chicken mixture over potatoes; top with remaining cheese.

5. Place potatoes under broiler on baking sheet until cheese is melted and/or browned.

Serving Size:�Makes 4 servings

Servings Per Recipe: 5
Nutritional Info Amount Per Serving
  • Calories: 290.8
  • Total Fat: 12.7 g
  • Cholesterol: 86.3 mg
  • Sodium: 307.9 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 28.3 g

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