Over-stuffed microwave "baked" potatoes
2
Points®
Total time: 23 min • Prep: 10 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Give sweet potatoes just 8 minutes in a microwave and they come out soft, tender, and ready to eat. We’ve piled them high with a mix of zucchini, spinach, garlic, chipotles en adobo (for heat), and crumbly cotija cheese.
Ingredients
Uncooked sweet potato
2 pound(s), four 1/2-pound potatoes, scrubbed
Olive oil
2 tsp
Bell pepper
1 item(s), medium, red variety, cut into 1/2-inch dice
Uncooked zucchini
1 medium, cut into 1/2-inch dice
Garlic
1 large clove(s), crushed through a press
Ground cumin
1 tsp
Table salt
½ tsp, divided
Black pepper
⅛ tsp
Baby spinach
5 oz
Canned chipotle peppers in adobo sauce
1 tsp, minced
Cotija cheese
4 Tbsp, or crumbled feta
Instructions
1
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.
2
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, 1/4 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.
3
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 1/4 tsp salt. Spoon potato mixture into potato skins, dividing evenly. Top each potato with 1/2 cup of vegetable mixture and 1 tbsp cotija. Serve with tops on side.
4
Serving size: 1 stuffed potato
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