Adding avocado to the filling makes for a nutrient-dense creaminess that complements the sweet and spicy baked potato.
This recipe from Hass Avocado Board is an ľ¹ÏÖ±²¥ Heart-Check Certified Recipe.
Nutrition Facts
Nutrition Facts
Calories | 360 | |
---|---|---|
Total Fat | 17.0 g | |
Saturated Fat | 3.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.0 g | |
Monounsaturated Fat | 0.0 g | |
Cholesterol | 45 mg | |
Sodium | 350 mg | |
Total Carbohydrate | 38 g | |
Dietary Fiber | 10 g | |
Sugars | 10 g | |
Protein | 17 g |
Ingredients
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1 ripe, fresh avocado (halved, pitted, peeled, diced) -
4 medium sweet potatoes -
1 tablespoon olive oil -
1/2 cup onion (diced) -
1/4 cup red bell pepper (diced) -
1 garlic clove (minced) -
3/4 teaspoon ground cumin -
1/2 teaspoon dried oregano -
1/4 teaspoon salt -
8-ounce ground white meat turkey -
1 14-ounce can petite diced tomatoes (in juice) -
1/4 cup Cheddar cheese (grated, reduced fat (optional))
Directions
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Heat oven to 400°F. -
With a fork, pierce sweet potatoes all over several times. Place on a baking sheet lined with aluminum foil. -
Bake until soft and fork tender, about 45 minutes. -
Heat oil in a deep skillet over medium heat. Add onion and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, cumin, oregano and salt. -
Add turkey. Cook, stirring and breaking it up with a spoon, until no longer pink, 3 to 5 minutes. Stir in tomatoes. Reduce heat to medium-low. -
Cover and cook 20 minutes. -
Remove from heat and stir in avocado. Slice baked sweet potatoes lengthwise just until open. Fill with turkey mixture.