We've taken the loaded potato to a whole new level with this take on a classic Mexican favourite.
- Prep time 20 minutes
- Total time 50 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
Position rack in bottom third of oven; preheat to 425°F. Line baking sheet with parchment paper. Brush cut sides of sweet potatoes with 1 tbsp of the oil. Arrange, cut side down, on prepared pan. Bake until centres are fork-tender, about 30 minutes.
Meanwhile, in large nonstick skillet, heat 1 tbsp of the remaining oil over medium-high heat; cook sausage, stirring occasionally, until lightly crisp, 2 to 3 minutes. Add onion and green pepper; cook, stirring, for 1 to 2 minutes. Add tomatoes; cook, stirring occasionally, until onion and green pepper are softened and mixture is slightly thickened, 3 to 4 minutes. Scrape into bowl. Wipe pan clean.
Flip sweet potatoes cut side up; sprinkle with 1/2 tsp of the salt. Top with 2 cups of the sausage mixture; sprinkle with Monterey Jack. Bake until cheese is melted, about 5 to 7 minutes.
Meanwhile, in same pan, heat remaining 1 tbsp oil over medium-high heat; crack eggs into pan and sprinkle with remaining 1/4 tsp salt. Cook until whites are set but yolks are still slightly runny, about 3 minutes.
Stir cilantro into remaining sausage mixture. Top sweet potatoes with eggs and remaining sausage mixture.
Test Kitchen Tip: Serve two potato halves as a main or one as a side. Simply double the eggs to make eight portions.
Makes 4 to 8 servings.
Nutritional facts Per each of 8 servings: about
- Fibre 6 g
- Sodium 612 mg
- Sugars 15 g
- Protein 15 g
- Calories 385
- Total fat 21 g
- Potassium 1019 mg
- Cholesterol 127 mg
- Saturated fat 7 g
- Total carbohydrate 36 g
%RDI
- Iron 14
- Folate 17
- Calcium 17
- Vitamin A 282
- Vitamin C 93
