South-of-the-Border Loaded Sweet Potato
When it comes to topping the potato
with salsa, start out with 1/3 cup of fresh salsa and drain the liquid from it.
It will likely only be about 1/4 cup (maybe a bit more) in the end. Note that
the toppings won't fit inside the potato - they will spill out over the top,
making it even more decadent to eat!
1 (8-ounce) sweet potato
4 ounces grass finished beef (or for you corn fed lovers, ground turkey)
3/4 teaspoon fajita or Southwest seasoning
Olive oil spray (propellant free) or if you like propellant, use Pam!!
1/3 cup fresh salsa, drained (from the refrigerated section)
2 tablespoons jarred all-natural roasted green salsa
2 tablespoons fat-free plain Greek yogurt
Using a fork, poke the potato 5 times on all sides and place it in a microwave-safe bowl or dish. Cover the dish loosely with a paper towel. Microwave it on high for 3 minutes. Carefully flip the potato (it will be very hot) and continue microwaving for 2 to 4 minutes longer, or until cooked and tender.
Meanwhile, in a small bowl, mix the beef/turkey and seasoning.
Place a small nonstick skillet over medium-high heat. When hot, lightly mist it with the olive oil spray. Cook the turkey for 3 to 4 minutes, or until no longer pink, breaking it into bite-size chunks as you do.
Cut an opening in the potato that stretches 1 inch from each end of the potato and deep enough to open the potato completely without cutting it in half. Put it in a medium shallow bowl. Stuff the potato with the fresh salsa, then the turkey, then the green salsa. Top it with the yogurt. Serve immediately. This serves 1.
4 ounces grass finished beef (or for you corn fed lovers, ground turkey)
3/4 teaspoon fajita or Southwest seasoning
Olive oil spray (propellant free) or if you like propellant, use Pam!!
1/3 cup fresh salsa, drained (from the refrigerated section)
2 tablespoons jarred all-natural roasted green salsa
2 tablespoons fat-free plain Greek yogurt
Using a fork, poke the potato 5 times on all sides and place it in a microwave-safe bowl or dish. Cover the dish loosely with a paper towel. Microwave it on high for 3 minutes. Carefully flip the potato (it will be very hot) and continue microwaving for 2 to 4 minutes longer, or until cooked and tender.
Meanwhile, in a small bowl, mix the beef/turkey and seasoning.
Place a small nonstick skillet over medium-high heat. When hot, lightly mist it with the olive oil spray. Cook the turkey for 3 to 4 minutes, or until no longer pink, breaking it into bite-size chunks as you do.
Cut an opening in the potato that stretches 1 inch from each end of the potato and deep enough to open the potato completely without cutting it in half. Put it in a medium shallow bowl. Stuff the potato with the fresh salsa, then the turkey, then the green salsa. Top it with the yogurt. Serve immediately. This serves 1.
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