These loaded baked sweet potatos from the MGH Be Fit program are a healthy addition to your game day menu. If you’re short on time, the potatoes can be cooked in a microwave. Puncture each potato a few times with a fork and microwave on high for 10 minutes. You can also use the microwave to steam the broccoli. Put a little water to a microwave safe bowl and add the broccoli. Cover and microwave for 3 to 4 minutes or until broccoli is tender.
4 medium sweet potatoes or yams
3½ pounds fresh whole broccoli or 2 (16 ounce) bags of frozen broccoli
1 (15 ounce) can black beans, drained and rinsed
1 cup shredded cheddar cheese
Salsa, to taste
½ cup plain low fat Greek yogurt
Set oven to 400 degrees. Bake potatoes for 45 to 60 minutes, or until easily pierced with a fork. Remove from oven.
Cut fresh broccoli into bite-sized pieces, cutting away thick stems. Bring 1-inch of water to boil in a medium saucepan. Add broccoli, cover and reduce heat to medium. Cook 5 to 6 minutes or until broccoli is tender. (If using frozen broccoli cooking time may not be as long.)
Slice each potato lengthwise and flatten slightly so it opens up like a book. Stuff with ¼ cup beans, 2 cups broccoli, ¼ cup cheese, salsa to taste, and 2 tbsp yogurt. (The contents will be overflowing.)
Yield: 4 servings
Nutrition Information per Serving: Calories: 400 • Protein: 25g • Sodium: 470mg • Carbohydrate: 53g • Fiber: 16g • Fat: 12g • Sat Fat: 6g