Stuffed Southwestern Sweet Potatoes Food
SOUTHWEST STUFFED SWEET POTATOES
Swap your tortilla for a sweet potato, and load it up with all sorts of taco toppings for a satisfying meal that can easily be prepped ahead of time. Black beans add protein that'll stick with you, while a simple cilantro-lime guacamole adds brightness and richness, and the sweet potato isn't the only veggie in the mix-fresh tomatoes, onions and poblanos round out these taco taters! A dash of Old El Paso™ taco seasoning mix adds the perfect amount of zest. Try this tasty twist next time you're craving everyone's favorite handheld meal, and you can clean your crisper drawer out in the process. It's a guaranteed hit that "accidentally" skips the meat and dairy, so keep it around for when you're hosting folks with special diets (or when you want to try one yourself)!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
- Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
- Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.
Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 10 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Potato, Sodium 500 mg, Sugar 8 g, TransFat 0 g
STUFFED SOUTHWESTERN SWEET POTATOES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
- Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
- In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.
STUFFED SOUTHWESTERN SWEET POTATOES
Steps:
- Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
- Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
- In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.
SOUTHWEST RANCH STUFFED SWEET POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A delicious baked sweet potato stuffed with chipotle ranch, corn, black beans, spinach, and sauteed shallots.
Provided by darlene.demesa
Categories Weeknight
Time 1h5m
Yield 4 potatoes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Bake sweet potatoes in a 350 degree oven for about 30 minutes or until tender.
- Let cool and scoop out insides into a bowl, and place skins on a sheet pan.
- Mix yogurt,Hidden Valley Original Ranch Seasoning mix and chipotle seasoning and add to the potatoes.
- Saute diced shallot in olive oil and add chopped spinach and stir until tender.
- Add the spinach and shallots to the potatoes along with the corn and black beans.
- Mix well and stuff the skins with the mixture.
- Top with shredded mozzarella cheese and place back in oven for 15 minutes, or until cheese is melted.
Nutrition Facts : Calories 183.1, Fat 7.2, SaturatedFat 2.4, Cholesterol 11.1, Sodium 152.7, Carbohydrate 24.2, Fiber 4.9, Sugar 3.8, Protein 7.2
SOUTHWESTERN STUFFED POTATOES
Goes great with steaks or herb baked chicken- also a very exquisite vegetarian entree. Always was a big hit around our house- we love cheese- hubby comes from Wisconsin, America's Dairyland, and he's really proud of it (he'll tell you with a grin and a piece of cheese in his mouth!)
Provided by PalatablePastime
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Scrub potatoes under water; pat dry.
- Pierce potatoes with fork or other tool.
- Place potatoes on baking sheet; bake at 400 degrees F.
- for 75-90 minutes, or until potato is tender.
- After potato has cooled somewhat, slice off top fourth of potato lengthwise; scoop out cooked potato into a bowl.
- Add cheeses, butter, sour cream, chipotle, and adobo sauce to bowl, and mash mixture all together, mixing well.
- Season to taste with salt and pepper.
- Refill potatoes with mixture, mounding over tops as necessary.
- Reheat potatoes in 400 degree F.
- oven for 7-10 minutes or until heated through and cheese is melted.
- Garnish tops of potato with minced cilantro or paprika, if desired.
Nutrition Facts : Calories 320.2, Fat 17.4, SaturatedFat 10.9, Cholesterol 48, Sodium 430.7, Carbohydrate 31.8, Fiber 2.9, Sugar 2.1, Protein 10.4
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