These Italian Chicken Stuffed Sweet Potatoes are super fast because the sweet potatoes are cooked in the microwave. The cheesy chicken and marinara filling is made with spinach and basil and both comforting and gourmet tasting!
4 sweet potatoes
1 tablespoon extra-virgin olive oil
1 shallot, minced
3/4 pound ground chicken or turkey
1 1/2 teaspoon dried oregano
1/2 teaspoon salt
4 cups baby spinach
1 cup marinara sauce
1 cup shredded part-skim mozzarella, divided
1/4 cup basil, chopped plus more for serving
- Pierce potatoes with a fork all over. Microwave 8 minutes. Carefully turn potatoes over and continue microwaving 8 to 10 minutes or until the potatoes are tender when tested with a fork.
- Heat oil in a large non-stick skillet over medium-high heat. Add shallot, chicken, oregano and salt and cook, breaking up with a wooden spoon until the chicken is no longer pink. Add spinach and marinara and cook, stirring until the spinach is wilted, the chicken is cooked through and the mixture is bubbling hot. Stir in 3/4 cup cheese and 1/4 cup basil.
- Split the potatoes open with a knife. Squeeze the sides to open up the slit. Use caution as they will be very hot! Use a fork to fluff up the insides. Spoon the chicken mixture into the potatoes and top with the remaining ? cup cheese. Sprinkle with additional basil before serving.
To Bake Sweet Potatoes in the Oven
Preheat oven to 350 degrees F. Line a sheet pan with foil. Place the sweet potatoes on the foil. (No need to poke with fork.)
Bake 50 minutes to 1 hour. To test if the sweet potatoes are done, try pressing a fork into the flesh. If it slides in without resistance, it is done.
- Serving Size: 1 stuffed sweet potato
- Calories: 437
- Sugar: 11 g
- Fat: 11 g
- Saturated Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 10 g
- Protein: 33 g