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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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