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Stuffed Sweet Potatoes

Prep Time20 minsCook Time15 mins

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

 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

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


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.


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.


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


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


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


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


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.