Sweet Potatoes Stuffed with Shrimp and Salsa

Leigh Beisch
2 servings (serving size: 1 potato)


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2 medium sweet potatoes (8 to 10 ounces each)
1/4 cup turkey kielbasa, diced
12 small shrimp, peeled, deveined, and chopped
Prepared salsa
1 tablespoon reduced-fat sour cream
2 teaspoons chopped fresh cilantro


Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Brown 1/4 cup kielbasa in a nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes. Remove from heat; stir in salsa. Slit each potato lengthwise. Push ends inward to form a pocket. Stuff shrimp mixture into each. Dollop each potato with 1/2 tablespoon sour cream; sprinkle each with a teaspoon of cilantro.

Created date

April 2005

Nutritional Information

Calories 314
Fat 3 g
Satfat 1 g
Monofat 1 g
Polyfat 1 g
Protein 13 g
Carbohydrate 59 g
Fiber 8 g
Cholesterol 59 mg
Iron 3 mg
Sodium 391 mg
Calcium 93 mg