STUFFED SWEET POTATOES
This Peruvian recipe comes from Recipes4us.co.uk. I've not tried it yet, but it reads like my kind of food!
Provided by Mrs B
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C, 400F, gas mark 6.
- Prick the skins of the sweet potatoes all over with a fork, place on a baking tray (they will ooze a sticky syrup whilst cooking) and bake in the oven for about 45 minutes or until tender.
- While the potatoes are baking, mix together the cream cheese, egg yolk, chilli powder, spring onions and seasoning in a bowl; towards the end of the cooking time, preheat the grill to hot.
- When baked, cut the sweet potatoes in half lengthways and, keeping the skins intact, scoop the flesh from the sweet potatoes and add to the cream cheese mixture.
- Stir all the ingredients together, then stuff the mixture back into the skins.
- Dot the tops with butter, sprinkle with extra chilli powder then brown potatoes under the hot grill; serve immediately.
Nutrition Facts : Calories 226.8, Fat 10.9, SaturatedFat 5.9, Cholesterol 72.7, Sodium 177.4, Carbohydrate 28.6, Fiber 4.4, Sugar 6.7, Protein 4.6
SPEEDY STUFFED POTATOES
These potatoes are always a hit when I serve them. I grow the garlic and chives in my own garden.- Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., When cool enough to handle, cut potatoes in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, garlic, salt and pepper. Spoon into potato shells. , Place on a microwave-safe plate. Sprinkle with cheese. Microwave, uncovered, on high for 1-2 minutes or until heated through.
Nutrition Facts : Calories 212 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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- Place potatoes in 8-inch square (2-quart) microwavable baking dish. Pierce potatoes with fork several times on all sides. Microwave uncovered on High 9 to 11 minutes or until tender.
- Meanwhile, in small microwavable bowl, mix chicken, beans, chili powder, cumin and salsa. Cover bowl with plastic wrap, folding back on one edge 1/4 inch to vent steam; microwave on High 1 1/2 to 3 minutes or until filling is hot.
- Cut each potato open; spread open, and sprinkle 1/4 cup of the cheese on each potato. Spoon chicken mixture on top of cheese; top with remaining cheese. Microwave uncovered on High 1 to 2 minutes or until cheese is melted. In small bowl, mix sour cream, cilantro, lime juice and salt. Serve potatoes with sour cream mixture.
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