Cheddar, Chicken & Cranberry Stuffed Baked Sweet Potatoes
- Number of Servings: 5
Ingredients
Directions
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
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
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
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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