Southwest Ranch Stuffed Sweet Potatoes Rsc Recipes

SOUTHWEST STUFFED SWEET POTATOES

Steps:

• Create flat bases on each sweet potato by cutting off a small piece on opposite sides. Pierce each sweet potato thoroughly with a fork.Place the potatoes in the Deep Covered Baker. Microwave, covered, on HIGH for 5 minutes.Remove lid and turn the potatoes over. Microwave for an additional 5 minutes, or until the potatoes are very soft when pierced with a fork.Grate the cheese with the Microplane® Adjustable Coarse Grater; set aside.Remove the baker from the microwave. Carefully move the potatoes to a cutting board.On a Flexible Cutting Mat, season both sides of the chicken with the rub. Place the chicken into the baker and microwave, covered, on HIGH for 2-4 minutes, or until the internal temperature reaches 165°F (74°C).When the potatoes are cool enough to handle, cut them in half lengthwise and use the Large Scoop to scoop the flesh into a large bowl. (It's OK to leave a little bit of the flesh in the skins.) Add the beans, corn, and ¾ cup (175 mL) of the cheese to the bowl.Remove the baker from the microwave and carefully pour out any juice. Use the Salad Chopper to finely chop the chicken. Add the chicken to the bowl and mix thoroughly.Place the sweet potato skins into the baker. Use the Large Scoop to generously fill the potato skins, packing the filling down with the back of the scoop. Sprinkle the remaining ¼ cup (50 mL) of cheese on top. Microwave, uncovered, on HIGH for 2-3 minutes, or until the cheese is melted.Use the Herb Mill to grate cilantro over the top. Serve with toppings, if desired.

SOUTHWEST STUFFED SWEET POTATOES

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.