Heart Healthy Stuffed Sweet Potato Recipe

               
Turkey bacon, chopped kale and cheddar combine for a perfectly savory filling for baked sweet potatoes. This heart-healthy recipe is bold, garlicky and guaranteed to satisfy.
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Ingredients
Recipe yields 4 servings
4 large sweet potatoes (about 8 oz each)
2 oz turkey bacon, about 2 slices (gluten free if needed)
1 bunch kale or Swiss chard, stems removed and chopped
1/8 tsp salt
1/8 tsp black pepper
8 oz fresh shiitake mushrooms, stemmed and sliced
2 garlic cloves, minced
1/2 medium onion, chopped
1/8 tsp crushed red pepper flakes
1/2 cup grated reduced-fat cheddar cheese
1/8 tsp nutmeg
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Helpful how to videos
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Directions
Step 1

With a fork, pierce each sweet potato 3 or 4 times. Microwave the sweet potatoes until soft, about 12 to 15 minutes.

Step 2

Meanwhile, in a large skillet, cook the bacon over medium heat, turning once, until crisp, about 4 minutes. Remove from the skillet and drain on paper towels. Chop bacon into bits and set aside.

Step 3

Increase the heat to medium high. In the same skillet, combine the kale, salt and black pepper and cook, stirring occasionally, about 3 minutes. Add the mushrooms, garlic, onion and red-pepper flakes (if using) and cook, stirring occasionally, until the vegetables are softened, about 3 minutes.

Step 4

Preheat oven to 400°.

Step 5

Cut the sweet potatoes lengthwise and fluff the flesh with a fork. Evenly divide the kale mixture among the sweet potatoes. Sprinkle with the cheddar cheese, nutmeg and chopped bacon. Transfer the potatoes to a baking pan. Bake the potatoes for 5 minutes, or until the cheese is melted. Serve immediately.

Time: 30 minutes
Servings: 4
Calories: 294
Make this for: Gluten Free
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Nutrition facts
Serving Size: 1 stuffed potato
Per serving:
calories:294
total fat:4g
sat fat:2g
cholesterol:15mg
sodium:295mg
total carb:55g
fibers:8g
proteins:9g

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Heart Healthy Stuffed Sweet Potato Recipe

Ingredients
Recipe yields 4 servings
4 large sweet potatoes (about 8 oz each)
2 oz turkey bacon, about 2 slices (gluten free if needed)
1 bunch kale or Swiss chard, stems removed and chopped
1/8 tsp salt
1/8 tsp black pepper
8 oz fresh shiitake mushrooms, stemmed and sliced
2 garlic cloves, minced
1/2 medium onion, chopped
1/8 tsp crushed red pepper flakes
1/2 cup grated reduced-fat cheddar cheese
1/8 tsp nutmeg
Directions
Step 1

With a fork, pierce each sweet potato 3 or 4 times. Microwave the sweet potatoes until soft, about 12 to 15 minutes.

Step 2

Meanwhile, in a large skillet, cook the bacon over medium heat, turning once, until crisp, about 4 minutes. Remove from the skillet and drain on paper towels. Chop bacon into bits and set aside.

Step 3

Increase the heat to medium high. In the same skillet, combine the kale, salt and black pepper and cook, stirring occasionally, about 3 minutes. Add the mushrooms, garlic, onion and red-pepper flakes (if using) and cook, stirring occasionally, until the vegetables are softened, about 3 minutes.

Step 4

Preheat oven to 400°.

Step 5

Cut the sweet potatoes lengthwise and fluff the flesh with a fork. Evenly divide the kale mixture among the sweet potatoes. Sprinkle with the cheddar cheese, nutmeg and chopped bacon. Transfer the potatoes to a baking pan. Bake the potatoes for 5 minutes, or until the cheese is melted. Serve immediately.

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