This easy and cheesy turkey stuffed sweet potato skins recipe uses up leftover meat and veggies from all the winter festivities. It’s a low-carb and low-calorie dish, meaning you can cycle your calories and continue making progress despite the high-calorie feasts that mark the holiday season.
Staying on track during the holidays can be hard, but it’s definitely doable. All you need to do is stay active and cycle your calories. Enjoy a healthy breakfast and a morning workout, the day of the party, and eat mostly low-carb and low-calorie meals, the day after the party. Pretty simple, right? If you need help with the numbers, check our calorie cycling calculator (members only).
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Cheesy Turkey Stuffed Sweet Potato Skins Recipe
Prep Time: 10 min | Cook Time: 60 min | Serves: 2
+ 3 medium sweet potatoes, scrubbed clean
+ 1/2 pound (250g) cooked turkey breast meat, shredded
+ 2 cups spinach leaves
+ 2 tbsp olive oil
+ juice of 1/2 lime
+ 2 garlic cloves, minced
+ 2 tsp homemade Mexican spice mix
+ sea salt and freshly ground black pepper
+ 6 tbsp cheddar cheese, shredded
+ 2 tbsp fresh cilantro, finely chopped
Pre-heat oven to 400ºF / 200ºC. Place sweet potatoes on a lined baking pan and cook in the oven for 45-50 minutes, until tender.
Meanwhile, add a small amount of water or olive oil to a preheated pan and cook the spinach leaves until wilted, 2-3 minutes.
In a medium bowl, mix the spinach, shredded turkey, olive oil, lime juice and season with salt, pepper, and Mexican spice mix.
Remove the sweet potatoes from the oven, allow to cool, then slice in half and scoop out most of the flesh. You can store the flesh in the refrigerator in a covered container for 4 to 5 days.
Fill the potato skins with the turkey mixture, sprinkle cheese on top and bake for another 10 minutes. Serve with fresh chopped cilantro and enjoy!
|400||19.1 g||23.8 g||28.2 g|
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