Loaded Baked Sweet Potato

Ingredients

4 medium sweet potatoes

½ cup fat-free Greek yogurt

1 tsp taco seasoning

1 tsp olive or canola oil

1 red bell pepper, diced

½ red onion, diced

1 tsp chili powder

½ tsp paprika

½ tsp cumin

1 ⅓ cups low-sodium black beans, rinsed and drained

⅓ cup reduced-fat Mexican shredded cheese

¼ cup cilantro, chopped

Directions

1. Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake about 45 minutes at 400°F.

2. Combine yogurt and taco seasoning in a small bowl, mix well.

3. Heat oil in a medium pot over medium heat.

4. Add peppers, onions, chili powder, paprika, and cumin; cook until the onions have caramelized slightly, about 5 minutes.

5. Add black beans, stir to combine and heat through (about another 5 minutes).

6. Slice the potato lengthwise down the middle or use a fork to pierce the top in an oval shape, then remove the top of each potato.

7. Top with 2 Tbsp shredded cheese, 1/3 cup of black bean mixture, 2 Tbsp Greek yogurt mixture, 1 Tbsp cilantro, and 2 Tbsp salsa.

Nutritional Information:
4 Servings

Serving Size: 1 Loaded Potato

Calories: 337.6 kcals

Total Fat: 4.6g

Saturated Fat: 1.9g

Cholesterol: 9.9mg

Sodium: 490.6mg

Total Carbohydrate: 62.2g

Protein: 14.1g

Fiber: 12.6g

*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.