VEGGIE LOW-CAL BBQ TWICE BAKED SWEET POTATO
This is a take on an item at my favorite restaurant. I made it veggie to bring down the calories. Also, this recipe is for one, as a single person I always have to divide recipes in order to get it down for one person, so I'm putting it in here as a single serving and you can double, triple, or whatever as much as you want.
Provided by JenJBissett
Categories One Dish Meal
Time 1h25m
Yield 1 potatoes, 1 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees.
- Wash the potato.
- Line a baking sheet with aluminum foil for easy clean up.
- Poke potato with fork a couple times to vent the skin.
- Once the oven is heated, place potato on center of sheet and bake for 1 hour.
- Remove potato and allow to cool for 5 minutes.
- While the potato is cooling, heat olive oil in pan.
- Add onion and pepper saute for 3 minutes.
- Add garlic and zucchini saute for an additional minute.
- Add kidney beans, worcestershire sauce, salt, pepper, and cumin, saute for 1 minute.
- Turn off heat, fold in bbq sauce.
- slice open the potato, using a spoon, scoop out the flesh of the potato into a bowl, reserve the skin.
- Mix the mixture from the pan in with the sweet potato flesh.
- Once mixed, dollop the mixture back into skin of the sweet potato.
- Sprinkle cheddar on top of the stuffed potato.
- Put back into the over and bake for an additional 10 minutes or until the cheese has melted.
- Add the sour cream to the top and enjoy.
Nutrition Facts : Calories 322.1, Fat 6.9, SaturatedFat 1.1, Cholesterol 2.9, Sodium 1989.2, Carbohydrate 58.6, Fiber 9.1, Sugar 16.3, Protein 9.4
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