If you are trying to lose weight like I am, you want to eat more complex carbohydrates. Sweet potatoes are not only good for you, but they fill you up too. Don’t know about sweet potatoes? Here are some interesting dietary facts.
This is a really easy recipe and delicious too. You can find the original recipe here. This recipe requires baking the potatoes in the oven. The temperature (450) is way too high and the skins started to burn. I recommend microwaving the potatoes. But your preference may vary. If you want to bake the potatoes, I would go no higher than 400 degrees. It will take 45 minutes to an hour to bake the potatoes, depending on size.
Here is my version:
2 large sweet potatoes
1 pound salad shrimp, or large shrimp cut into thirds
4 slices bacon, cooked and crumbled
green onion, sliced
minced garlic to taste
2 tablespoons dairy free spread
2 teaspoons herbs of choice
Microwave the sweet potatoes:
To prepare baked sweet potatoes in your microwave: Prick the potatoes all over with a fork. Microwave on high for 8 to 10 minutes or until tender, turning the potatoes once. Let cool enough to handle.
While the potatoes are cooling, cook the bacon until crisp. Crumble bacon and set aside. Add one teaspoon oil to bacon fat, if needed. Cook shrimp until pink. Add herbs, garlic and green onion and cook until vegetables are soft.
Cut potatoes in half lengthwise, and carefully scoop out the potatoes from the skins. Put into a medium bowl. Add dairy-free spread and mash until smooth. Add bacon and shrimp and onion mixture to potatoes and mix to combine.
Stuff filling into potato skins. Place stuffed potatoes halves on a microwave-safe plate. Cover and microwave on high 2-3 minutes, or until hot.
Each half potato is one serving.
These were really good and filling. The skins are really thin, so don’t worry if the filling falls out. Do the best you can.
What do you think? Let me know in the comments!