Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

DifficultyBeginner

Stuffed Sweet Potatoes: A fun and healthy alternative to the traditional baked potato

Prep Time20 minsCook Time15 mins
 5 Medium Sweet Potatoes
 175 g Rindless Short Cut Bacon
 500 g Chicken Breast
 150 g Fresh Green Beans
 1 Broccoli Head
 2 Zucchini (cubed)
 200 g Fresh Spinach
 1 pinch Salt & Pepper
 1 cup Shredded Tasty Cheese
 ½ cup Sour Cream
1

Preheat oven to 180 degrees celsius, prepare a large baking tray by lining with baking paper.

2

Wash any dirt off the sweet potatoes and pat dry. Pierce a fork into each sweet potato and place two on a plate at a time. Microwave for 6 minutes each, turning them over at the half way point.

3

Once all sweet potatoes have been microwaved and they have begun to soften, add to the baking tray and place in oven while you make the fillings.

4

Dice the bacon and chicken and add to a heated frying pan, stirring until golden and cooked through. Add the salt and pepper.

5

Tear off the heads of the broccoli and add to the pan, then, add in the beans and zucchini. Cook until soft.

6

Take chicken and vegetables off heat and add the spinach, stirring in as it wilts.

7

Remove the potatoes from the oven and with a sharp knife, slice through the middle. With a fork, tear apart the insides to soften.

8

Spoon your prepared insides into each of the sweet potatoes, sprinkling with cheese and a dollop of sour cream to top. Enjoy!

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 510
% Daily Value *
Total Fat 17.8g28%
Total Carbohydrate 44.9g15%
Protein 52.7g106%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 5 Medium Sweet Potatoes
 175 g Rindless Short Cut Bacon
 500 g Chicken Breast
 150 g Fresh Green Beans
 1 Broccoli Head
 2 Zucchini (cubed)
 200 g Fresh Spinach
 1 pinch Salt & Pepper
 1 cup Shredded Tasty Cheese
 ½ cup Sour Cream

Directions

1

Preheat oven to 180 degrees celsius, prepare a large baking tray by lining with baking paper.

2

Wash any dirt off the sweet potatoes and pat dry. Pierce a fork into each sweet potato and place two on a plate at a time. Microwave for 6 minutes each, turning them over at the half way point.

3

Once all sweet potatoes have been microwaved and they have begun to soften, add to the baking tray and place in oven while you make the fillings.

4

Dice the bacon and chicken and add to a heated frying pan, stirring until golden and cooked through. Add the salt and pepper.

5

Tear off the heads of the broccoli and add to the pan, then, add in the beans and zucchini. Cook until soft.

6

Take chicken and vegetables off heat and add the spinach, stirring in as it wilts.

7

Remove the potatoes from the oven and with a sharp knife, slice through the middle. With a fork, tear apart the insides to soften.

8

Spoon your prepared insides into each of the sweet potatoes, sprinkling with cheese and a dollop of sour cream to top. Enjoy!

Stuffed Sweet Potatoes