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Sweet Potatoes Stuffed with Shrimp and Salsa

Leigh Beisch
Yield 2 servings (serving size: 1 potato)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.