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Chicken Curry Stuffed Sweet Potatoes
“Use convenience ingredients, like cooked chicken (leftover or purchased) and store-bought curry sauce to whip up these easy loaded baked potatoes. We call for cauliflower in this recipe, but feel free to sub in whatever veggies you have on hand for a quick and easy dinner. You can also swap the sweet potatoes for russets.”
4 medium sweet potatoes (about 8 ounces each)
½ cup Madras curry sauce
1½ cups chopped cooked cauliflower
8 ounces chopped cooked chicken, warmed
4 teaspoons chopped fresh cilantro
1Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425°F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
2Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
3Top each potato with some curry sauce, cauliflower, chicken and cilantro. Serve warm.