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Leigh Beisch Photo by: Leigh Beisch

Sweet Potatoes Stuffed with Shrimp and Salsa

Health OCTOBER 2003

  • Yield: 2 servings (serving size: 1 potato)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 314
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 13g
  • Carbohydrate: 59g
  • Fiber: 8g
  • Cholesterol: 59mg
  • Iron: 3mg
  • Sodium: 391mg
  • Calcium: 93mg