Overstuffed microwave “baked” sweet potatoes


Prep 10 min

Cook 8 min

Serves 4


  • sweet potatoes  4 (1/2 pound), scrubbed
  • olive oil  2 teaspoons
  • red bell pepper  1, cut into ½-dice
  • zucchini  1, cut into ½-dice
  • garlic clove  1 large, crushed through a press
  • cumin  1 teaspoon, ground
  • salt  1/2 teaspoon
  • black pepper  1/8 teaspoon
  • baby spinach  1 (5-ounce) container
  • chipotles en adobo  1 teaspoon
  • cheese  4 tablespoons of shredded cotija or crumbled feta


  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, ¼ teaspoon 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 ¼ teaspoon salt. Spoon potato mixture into potato skins, dividing evenly. Top each potato with ½ cup of vegetable mixture and 1 tablespoon cotija. Serve with tops on side.

Overstuffed microwave “baked” sweet potatoes

8 minutes

10 Minutes

Pilled high sweet potatoes with a mix of zucchini, spinach, garlic, chipotles en adobo and cotija cheese.

lunch, dinner


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