• Karri Anne Cameron

Loaded Baked Sweet Potato

Makes 4 Servings

Macros: 282 Cal, Fat 5g, Carbs 47g, Protein 14g, Fibre 10g

Ingredients:

4 medium sized sweet potatoes

1/2 cup fat free Greek yogurt, or light sour cream

1 tsp taco seasoning

1 tsp olive or canola oil

1 red bell pepper, diced

1/2 red onion, diced

1 tsp chili powder

1/2 tsp paprika or smoked paprika

1/2 tsp cumin

a pinch of salt

1-1/3 cups canned black beans, rinsed and drained

1/2 cup mild or spicy salsa

1/2 cup reduced fat Mexican cheese blend

1/4 cup chopped scallions or cilantro

Directions:

Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake about 45 minutes at 400°F.

Combine yogurt and taco seasoning in a small bowl, mix well.

Heat oil in a medium pot over medium heat.

Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.

Add black beans, stir to combine and heat through (about another 5 minutes).

Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.

Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.


#loadedpotato

#sweetpotato

#loadedboats

#teamange

#yummy