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Photo of Overstuffed Microwave "Baked" Sweet Potatoes by WW

Overstuffed Microwave "Baked" Sweet Potatoes

6
Points® value
Total Time
18 min
Prep
10 min
Cook
8 min
Serves
4
Difficulty
Easy
Give sweet potatoes just 8 minutes in a microwave and they come out soft, tender, and ready to eat. We’ve piled them high with a mix of zucchini, spinach, garlic, chipotles en adobo (for heat), and crumbly cotija cheese.

Ingredients

Sweet potato

2 pound(s), four 1/2-pound potatoes, scrubbed

Olive oil

2 tsp(s)

Bell pepper

1 item(s), medium, red variety, cut into 1/2-inch dice

Zucchini

1 medium, cut into 1/2-inch dice

Garlic clove

1 clove(s), large, crushed through a press

Ground cumin

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

⅛ tsp(s)

Baby spinach

5 oz

Canned chipotle peppers in adobo sauce

1 tsp(s), minced

Cotija cheese

4 tbsp(s), or feta, shredded

Instructions

  1. With fork, pierce each potato several times. Set on paper towel in microwave and microwave on High until just softened, about 8 minutes. Let potatoes cool about 5 minutes.
  2. Meanwhile, heat oil in large heavy nonstick skillet over medium‐high heat. Add bell pepper and zucchini and cook, stirring occasionally, until crisp‐tender, about 4 minutes. Add garlic, cumin, 1 ml (1⁄4 tsp) salt, and black pepper and cook, stirring constantly, until fragrant, about 1 minute; stir in spinach. Reduce heat and cook, covered, 1 minute. Uncover and cook, stirring constantly, until spinach is wilted, about 1 minute longer.
  3. With small knife, slice off top third of potato. Scoop out potato flesh, leaving thin wall of potato. Put potato flesh into medium bowl; stir in chipotles en adobo and remaining 1 ml (1⁄4 tsp) salt. Spoon potato mixture into potato skins, dividing evenly. Top each potato with 125 ml (1⁄2 cup) of vegetable mixture and 15 ml (1 Tbsp) cotija. Serve with tops on side.
  4. Serving size: 1 stuffed potato

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