Health

Twice-Baked Sweet Potatoes With Bacon and Sour Cream

twice-baked-sweet-potatoes Leigh Beisch

Ingredients

  • 2 medium sweet potatoes (8 to 10 ounces each)
  • 3 ounces Canadian bacon, diced
  • 2 tablespoons reduced-fat sour cream
  • 3 teaspoons chopped fresh chives
  • 2 tablespoons shredded reduced-fat sharp cheddar cheese

Preparation


Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl. Spoon mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 teaspoon chives.


  • Yield: 2 servings (serving size: 1 potato)

Nutritional Information

Calories per serving: 341
Fat per serving: 6g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 15g
Carbohydrate per serving: 57g
Fiber per serving: 7g
Cholesterol per serving: 30mg
Iron per serving: 2mg
Sodium per serving: 681mg
Calcium per serving: 109mg

Good to Know

Dark orange vegetables—like one of our favorite superfoods, the sweet potato—are especially nutritious. Get a boost of beta-carotene with this shortcut to classic twice-baked potatoes. Cut out much of the fat in traditional recipes by substituting reduced-fat sour cream and cheese for milk and butter.