Overstuffed microwave "baked" sweet potatoes
Uncooked sweet potato(es)
2 pound(s), four 1/2-pound potatoes, scrubbed
Uncooked bell pepper(s)
1 item(s), medium, red variety, cut into 1/2-inch dice
1 medium, cut into 1/2-inch dice
1 clove(s), large, crushed through a press
Fresh baby spinach
Canned chipotle peppers in adobo sauce
1 tsp(s), minced
4 tbsp(s), or feta, shredded
- With fork, pierce each potato several times. Set on paper towel in microwave and microwave on High until just softened, about 8 minutes. Let potatoes cool about 5 minutes.
- Meanwhile, heat oil in large heavy nonstick skillet over medium‐high heat. Add bell pepper and zucchini and cook, stirring occasionally, until crisp‐tender, about 4 minutes. Add garlic, cumin, 1 ml (1⁄4 tsp) salt, and black pepper and cook, stirring constantly, until fragrant, about 1 minute; stir in spinach. Reduce heat and cook, covered, 1 minute. Uncover and cook, stirring constantly, until spinach is wilted, about 1 minute longer.
- With small knife, slice off top third of potato. Scoop out potato flesh, leaving thin wall of potato. Put potato flesh into medium bowl; stir in chipotles en adobo and remaining 1 ml (1⁄4 tsp) salt. Spoon potato mixture into potato skins, dividing evenly. Top each potato with 125 ml (1⁄2 cup) of vegetable mixture and 15 ml (1 Tbsp) cotija. Serve with tops on side.
- Serving size: 1 stuffed potato