Veggie Low-Cal BBQ Twice Baked Sweet Potato |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
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This is a take on an item at my favorite restaurant. I made it veggie to bring down the calories. Also, this recipe is for one, as a single person I always have to divide recipes in order to get it down for one person, so I'm putting it in here as a single serving and you can double, triple, or whatever as much as you want. Ingredients:
1 sweet potato |
1/4 cup chopped zucchini |
1/4 cup chopped orange bell pepper |
1/4 cup chopped onion |
1/4 cup canned kidney beans, washed |
1 garlic clove |
1/8 shredded fat free cheese |
3 tablespoons barbecue sauce |
1 tablespoon worcestershire sauce |
1/2 teaspoon salt |
1/2 cracked pepper |
1 teaspoon cumin |
1 teaspoon extra virgin olive oil |
2 tablespoons fat free sour cream |
Directions:
1. Preheat the oven to 375 degrees.
2. Wash the potato.
3. Line a baking sheet with aluminum foil for easy clean up.
4. Poke potato with fork a couple times to vent the skin.
5. Once the oven is heated, place potato on center of sheet and bake for 1 hour.
6. Remove potato and allow to cool for 5 minutes.
7. While the potato is cooling, heat olive oil in pan.
8. Add onion and pepper saute for 3 minutes.
9. Add garlic and zucchini saute for an additional minute.
10. Add kidney beans, worcestershire sauce, salt, pepper, and cumin, saute for 1 minute.
11. Turn off heat, fold in bbq sauce.
12. slice open the potato, using a spoon, scoop out the flesh of the potato into a bowl, reserve the skin.
13. Mix the mixture from the pan in with the sweet potato flesh.
14. Once mixed, dollop the mixture back into skin of the sweet potato.
15. Sprinkle cheddar on top of the stuffed potato.
16. Put back into the over and bake for an additional 10 minutes or until the cheese has melted.
17. Add the sour cream to the top and enjoy.
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