Heart Healthy Stuffed Sweet Potato Skins Recipe

               
Large sweet potatoes are loaded with turkey bacon, kale, and cheddar cheese and baked to tender, creamy perfection in this gluten-free side dish. Meaty shiitake mushrooms boost the zinc and protein levels for an added bonus.
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Ingredients
Recipe yields 8 servings
2 lbs small sweet potatoes
2 oz grated Parmesan cheese
3 Tbsp chopped fresh parsley
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp dried rosemary, crumbled
1/4 tsp black pepper
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Directions
Step 1

Preheat oven to 400°. Bake whole potatoes until they are tender but not mushy, about 40 minutes. Cool, then halve potatoes lengthwise. With a spoon, scoop the flesh out of the skins, leaving a wall 1/4 inch thick.

Step 2

In a medium bowl, combine the sweet potato flesh, Parmesan, parsley, garlic, oregano, rosemary and pepper. Fill each shell with the sweet potato mixture.

Step 3

Preheat broiler. Place the potato skins on a baking sheet and broil 5 inches from the heat for about 10 minutes, or until the cheese is melted and bubbly. Cut each shell in half. Serve hot.

Time: 75 minutes
Servings: 8
Calories: 128
Make this for: Healthy Kids Gluten Free
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Nutrition facts
Serving Size: 1/2 sweet potato
Per serving:
calories:128
total fat:2g
sat fat:1g
cholesterol:6mg
sodium:171mg
total carb:23g
fibers:3g
proteins:5g

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Heart Healthy Stuffed Sweet Potato Skins Recipe

Ingredients
Recipe yields 8 servings
2 lbs small sweet potatoes
2 oz grated Parmesan cheese
3 Tbsp chopped fresh parsley
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp dried rosemary, crumbled
1/4 tsp black pepper
Directions
Step 1

Preheat oven to 400°. Bake whole potatoes until they are tender but not mushy, about 40 minutes. Cool, then halve potatoes lengthwise. With a spoon, scoop the flesh out of the skins, leaving a wall 1/4 inch thick.

Step 2

In a medium bowl, combine the sweet potato flesh, Parmesan, parsley, garlic, oregano, rosemary and pepper. Fill each shell with the sweet potato mixture.

Step 3

Preheat broiler. Place the potato skins on a baking sheet and broil 5 inches from the heat for about 10 minutes, or until the cheese is melted and bubbly. Cut each shell in half. Serve hot.

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