Chicken and bean-stuffed sweet potatoes
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Either bake or microwave the potatoes just before preparing this recipe, or batch cook them a day or two in advance.
Ingredients
Cooked sweet potato
4 medium
Reduced fat sour cream
½ cup(s)
Chili powder
½ tsp
Ground cumin
½ tsp
Cooked boneless skinless chicken breast
8 oz, shredded
Canned yellow corn
½ cup(s), drained
Canned black beans
½ cup(s), rinsed and drained
Shredded reduced fat Mexican-style cheese blend
1 cup(s)
Salsa
1 cup(s), or pico de gallo
Lime
8 wedge(s)
Instructions
1
Preheat oven to 400°F.
2
Slice cooked potatoes in half lengthwise and scoop out filling into a mixing bowl, careful to leave the skin intact. Combine potato filling with sour cream, chili powder, and cumin, then stir in chicken, corn, and beans.
3
Divide chicken filling amongst sweet potato halves and sprinkle each with 2 tbsp cheese. Bake until heated through and cheese is melted, about 10 minutes. Spoon 2 tbsp salsa over each potato half and serve each with a lime wedge.
4
Serving size: 1 stuffed potato half
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