Broccoli Stuffed Baked Sweet Potatoes
Potatoes have gotten bad rap in the last few years haven’t they? Immediately associated with fat and white starchy carbs, people are avoiding them like a 76ers game. If we step back for a second and really look at any potato, we can determine a few things right away; they’re virtually fat free, they’re high in fiber (with the skin), they have a ton of vitamins and minerals and even have a decent amount of protein. Now what sounds so bad about that? It’s the butter, cheese, cream and bacon that turn a simple potato into an 800-calorie side. Fill it with broccoli, yogurt and top with prosciutto and you have a side dish just as flavorful and won’t have you worrying about your pant size.
3 Medium Sweet Potatoes
8-10oz Broccoli Florets
1/3 Cup Fat Free Greek Yogurt
3 Slices Prosciutto
3-4oz Sharp Cheddar
3 Tbs Diced Chives
Salt & Pepper
The ingredient list isn’t too exact on this recipe. What’s a medium potato anyway? Just use what feels right as far as the amount of yogurt and cheese.
Set the oven to 365º and put the potatoes in whole on a tray. Baking time will really depend on how thick your potatoes are, but you can count on at least an hour or more. After about 40 minutes give the potatoes a turn so that a different side is touching the tray. The potatoes are done when the skins look a bit wrinkled and sugars are running from them. If one potato gets done before another, don’t be afraid to pull that one early as they go back in the oven later anyway.
In the meantime prep the broccoli. Simply salt some water and when boiling, blanch the florets for about a minute. Drain in a colander and run cold water oven them to stop the cooking process.
When the potatoes are done, let them cool enough to handle. Take a serrated knife and cut a slit in the skin and use a spoon to carefully scoop out all of the flesh. The skin may tear a bit, but as long as you don’t completely tear it in two, it’s fine.
Preheat the oven to 400º.
Add the yogurt, chives, salt and pepper to the potato flesh and mix well. Scoop the filling back into the skins and stuff the broccoli florets in one side. Top with cheddar and place back in the oven. At the same time, put the prosciutto on a tray and in the oven. By the time the cheese melts the prosciutto should be dark and crispy, but make sure to check it after a few minutes, as it’s easy to burn.
Top the potatoes with more yogurt, chives and the crumbled prosciutto and serve.