Stuffed Sweet Potato
Lately, my cooking has been reduced to throwing a sandwich together or boiling some pasta. Luckily, I came across an extra couple of hours last week and was able to experiment a little. Using some left over onions, peppers, chicken, and sweet potato, I came up with a pretty delicious and healthy meal. Plus, I used some Mexican seasoning, which always puts a smile on my face. Happy cooking!Ingredients:
- 4 sweet potatoes
- 3 chicken breasts, grilled and chopped
- 1 yellow pepper, chopped
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 1 tbsp taco seasoning
- 1 tbsp canola oil
- S&P
- Sour cream (optional)
- Cilantro (optional)
Steps:
- Heat oven to 400° F.
- Place potatoes on the rack and bake for about 45 minutes or until tender
- Meanwhile, chop your veggies (and cook your chicken if needed)
- Heat canola oil in medium sized skillet
- Season veggies with taco seasoning and S&P
- Cook onions for about 10 minutes, then add peppers and garlic
- Lastly, add chicken to to veggie mixture
- When potatoes are ready, let them cool for about 5 minutes before slicing them down the middle
- Scoop mixture into potatoes
- Top with sour cream and cilantro
