A quick dinner doesn't always have to mean eggs. Save them for breakfast and make this quick, stuffed spud instead. Clocking in at about 400 calories, this protein-packed dinner (17 grams) is super satisfying and makes for easy cleanup.
Recipe courtesy of Food Network Kitchen
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Total:
20 min
Active:
5 min
Yield:
1 serving (1 stuffed potato)
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Active:
5 min
Yield:
1 serving (1 stuffed potato)
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Microwave the sweet potato on high until tender (when you squeeze it with a clean dish towel, it should feel really soft), about 5 minutes. Let sit for a few minutes.

Cut the potato in half but not all the way through. Using the dish towel to hold the potato in place, scoop out the flesh into a small bowl. Add the chicken, Cheddar and a pinch salt and mash everything together with a fork. Fill the potato skin with the mixture. 

Cut the avocado into small pieces. Drizzle the stuffed potato with the salsa verde and top with the avocado and scallion.

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