Sweet Potatoes Stuffed with Shrimp and Salsa

When you’re feeling bloated from too much stuffing, try this light meal with your leftover sweet potatoes. With as much protein as four slices of turkey breast, you’ll feel full without overeating.

By Lori Longbotham

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Leigh Beisch

Recipe Summary

Yield:
2 servings (serving size: 1 potato)
Nutrition Info
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Ingredients

Directions

  • Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Brown 1/4 cup kielbasa in a nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes. Remove from heat; stir in salsa. Slit each potato lengthwise. Push ends inward to form a pocket. Stuff shrimp mixture into each. Dollop each potato with 1/2 tablespoon sour cream; sprinkle each with a teaspoon of cilantro.

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Nutrition Facts

Per Serving:
314 calories; fat 3g; saturated fat 1g; mono fat 1g; poly fat 1g; protein 13g; carbohydrates 59g; fiber 8g; cholesterol 59mg; iron 3mg; sodium 391mg; calcium 93mg.
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