Chees POTATO SKINS
It’s never been easier to get your everyday vegies with these healthy family dinners full of fibre and flavour. Do your stuff!
Tex-Mex chicken-stuffed sweet potato skins
Serves 4–6 Cost per serve $5.10 Hands-on time 15 min Cooking time 1 hour, 45 min gluten free diabetes friendly
4 medium (250g each) sweet potatoes, scrubbed, dried, halved lengthways 1 small red onion, finely chopped 200g chicken breast fillets, chopped 1 teaspoon smoked paprika 2 garlic cloves, finely chopped 200g mini Roma tomatoes, halved 1 x 125g can sweet corn kernels, drained 1 x 400g can no-added-salt kidney beans, drained, rinsed ½ cup grated reduced-fat tasty cheese ¹⁄³ cup coriander leaves 1 small ripe avocado, peeled, diced ¼ cup reduced-fat sour cream, to serve Lime wedges, to serve
1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place the sweet potatoes cut-side up on tray and bake for 50–60 minutes, or until tender. 2 Meanwhile, spray a large non-stick frying pan with olive oil and set over medium-high heat. Sauté the red onion for 3–4 minutes until softened. Add chicken; cook, stirring occasionally, for 3 minutes, or until browned. Add paprika and the garlic; cook, stirring for 1 minute. Add tomatoes, corn and beans. Stir until combined. Remove from heat; set aside. 3 Remove sweet potatoes from oven; set aside to cool slightly. Scoop flesh from sweet potatoes. Roughly chop and add to the bean mixture. Set aside. 4 Place sweet potato skins onto the baking tray. Spray with olive oil. Roast for 12–15 minutes, or until just crisp. Spoon the bean mixture into sweet potato skins. Sprinkle with cheese. 5 Bake potato skins in the oven for 30–35 minutes, or until hot, and cheese has melted. Place two sweet potato halves on each serving plate. Top with coriander and avocado, and serve the stuffed potatoes with sour cream and lime wedges.