Ever since we made this recipe, we’ve been talking about it non-stop! The “mashed potato” insides are so delicious no one will realize you’re serving them a potato skin full of vegetables. A lot of you requested more ideas to get your veggies in and trick those picky eaters who run the other direction at the site of anything resembling a vegetable – this a recipe for you! Plus who could resist something topped with bacon and cheese?!
Makes 4 servings
- 2 large sweet potatoes
- 1 cup chicken breast, chopped
- 1 (12 oz) bag cauliflower
- 1/4 cup fat free cream cheese
- 2 tbs grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/4 cup part skim mozzarella cheese
- 2 slices turkey bacon, cooked and chopped
Preheat oven to 425 degrees and line baking sheet with foil or parchment paper. With a fork or knife, poke a few holes in each sweet potato. Place in a microwave safe bowl or plate, and microwave sweet potatoes for 4-5 minutes. Remove from microwave and let cool. Once cool, cut in half, scrape out insides (save the insides for another meal!), and set aside. In another microwave safe bowl, microwave cauliflower for 3-5 minutes or until soft. Spray potato skins with nonstick spray (we used Trader Joe’s coconut oil cooking spray) and bake for 10-15 minutes or until slightly crispy. Remove from oven and let cool.
Place cauliflower in a food processor and add your cream cheese, parmesan cheese, salt, pepper and garlic powder. Process until smooth. Stir in your chicken and spoon this “potato” mixture into each potato skin. Top with mozzarella cheese and turkey bacon, and return to oven for 5-10 minutes or until cheese is golden brown. Enjoy!
Servings: 4 (1 potato skin)
Fat: 4.9 g
Carbs: 8 g
Fiber: 2.5 g
Protein: 23 g