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Preheat oven to 400 degrees. While the oven is heating, wash the sweet potatoes and prick them a few times with a fork. Place in the microwave on a microwave-safe plate and heat on high for 5 minutes. Transfer to preheated oven and bake for 20 to 30 minutes or until fork-tender. Raise oven heat to 450 degrees.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and sauté for 6 minutes or until tender. Add the chipotle, garlic, cumin, oregano, salt and pepper and continue to cook for another 2 minutes. Lower the heat to low and add the chicken and the barbecue sauce. Cook for 5 minutes or until hot. Remove from heat and stir in the spinach. Set aside.
Remove the top 1/2 inch from the sweet potatoes. Scrape the sweet potato flesh out of the peel, leaving a 1/2-inch layer of flesh inside with the peel (reserve the remaining flesh, for another use) and place in a baking dish.
Brush the skins with the remaining oil and bake for 5 to 10 minutes until crisp. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Garnish each potato with a tablespoon of cilantro and sour cream and serve hot.
Nutrition information per serving:
Calories 425 Carbohydrates 42 g Protein 29 g Fat 16 g Saturated fat 5 g Cholesterol 77 mg Sodium 840 mg
Calcium 204 mg
Dietary fiber 5 g
Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, ½ other carb, 3 lean meat, 1½ fat.