Chili Cheese Stuffed Sweet Potatoes
Ingredients
The sweet potatoes
-
6
each
raw sweet potatoes
The chili filling
-
¾
lb
95% lean ground beef
-
1
small
onion, diced
-
1
clove
garlic, minced
-
½
cup
canned kidney beans, drained and rinsed
-
1
14.5 oz can
petite diced tomatoes
-
2
tablespoons
chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
salt
-
¼
teaspoon
cayenne pepper
-
1 ½
oz
50% reduced fat Sharp Cheddar cheese, shredded
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with aluminum foil.
- Stab each sweet potato with a fork and place them directly on the oven rack with the baking sheet underneath.
- Bake the sweet potatoes for about 1 hour.
- In a large sauté pan over medium heat, cook the ground beef, breaking it into small pieces.
- Add the diced onion and minced garlic to the pan and cook until the meat is browned and the onions are softened.
- Stir in the kidney beans, diced tomatoes, chili powder, salt, cumin, and cayenne; simmer for 10-15 minutes until thickened.
- Once the sweet potatoes are done, slice them open and fill each with ½ cup of the chili mixture.
- Top each stuffed potato with a tablespoon of shredded cheddar cheese before serving.
Nutrition Facts (estimated)
Servings
6
Calories
286
Total fat
5g
Total carbohydrates
44g
Total protein
19g
Sodium
20mg
Cholesterol
20mg
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