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Healthy Chicken-and-Cheese-Stuffed Sweet Potatoes

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.
  • Level: Easy
  • Total: 20 min
  • Active: 5 min
  • Yield: 1 serving (1 stuffed potato)
  • Nutrition Info
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1 medium sweet potato, pierced all over with a fork

1/4 cup shredded skinless cooked chicken breast (rotisserie or leftover)

3 tablespoons shredded mild Cheddar

Kosher salt 

1/2 small avocado

1 tablespoon salsa verde

1 scallion, sliced


  1. 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.
  2. 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. 
  3. 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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