Loaded Sweet Potato Skins
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 376.4
- Total Fat: 16.7 g
- Cholesterol: 48.2 mg
- Sodium: 1,628.8 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 8.2 g
- Protein: 18.6 g
View full nutritional breakdown of Loaded Sweet Potato Skins calories by ingredient
Introduction
Loaded Sweet Potato Skins Loaded Sweet Potato SkinsNumber of Servings: 1
Ingredients
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1 pat (1" sq, 1/3" high) Butter, salted
0.25 cup, chopped Onions, raw
0.25 cup Great Value Greek Plain Nonfat yogurt 1cup/227g=1 serv
1 tbsp Cream Cheese
0.25 cup Great Value Mild Cheddar Cheese Finely Shredded
0.25 cup Publix Black Beans
1 medium (2" dia, 5" long, raw) Sweet potato, cooked, baked in skin, without salt
0.12 cup, chopped or sliced Red Ripe Tomatoes
0.5 tsp Salt
0.25 tbsp Basil
Tips
I find that nonfat, plain yogurt tastes a LOT like sour cream, and is much friendlier on the waistline. Feel free to dip the skins (the nutrition info for this recipe includes 1/2 cup of nonfat plain yogurt).
Directions
1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While sweet potatoes are baking, saute the onion in the butter over medium heat until soft and translucent. Set aside.
3. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes.
4. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact.
5. Mix the flesh of the sweet potatoes with the cream cheese, peppers, tomato, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are.
6. When well-mixed, gently stir in the black beans, sauteed onions, and cilantro.
7. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.
Serving Size: Makes 2 servings, 2 potato skins each.
2. While sweet potatoes are baking, saute the onion in the butter over medium heat until soft and translucent. Set aside.
3. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes.
4. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact.
5. Mix the flesh of the sweet potatoes with the cream cheese, peppers, tomato, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are.
6. When well-mixed, gently stir in the black beans, sauteed onions, and cilantro.
7. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.
Serving Size: Makes 2 servings, 2 potato skins each.
