Try this Southwest-Stuffed Sweet Potatoes recipe, or contribute your own.
Suggest a better descriptionSource: Quick and flavorful dish with a small kick
1) Pierce potatoes several times with a fork. Microwave on HIGH 5 minutes or until fork tender
2) Meanwhile, cook corn and onion in 2 tsp of hot oil in pan over medium-high heat 5-6 minutes or until browned. Stir in beans and cook 2 to 3 minutes. Remove from heat.
3) Cut a lengthwise slit in each potato, and scoop out flesh leaving shell intact. Mash flesh; add chipotle pepper and 1 tsp oil stirring to blend
4) Divide potato mixture among potato shells. Top with corn mixture; sprinkle with quest and cilantro
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2302g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 3013 | ||
Calories from Fat: 1396 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 155.1g | 207 % | |
Saturated Fat 93g | 465 % | |
Monounsaturated Fat 48.5g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 584.6mg | 180 % | |
Sodium 2209.4mg | 76 % | |
Potassium 7031.9mg | 185 % | |
Total Carbohydrate 263.9g | 78 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 249.4g | ||
Protein 150.6g | 215 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3013
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