Baked Sweet Potato with Buffalo Chicken Sausage
By Amy of Savvy Saving Couple
"Dressed with green onion, non fat Greek yogurt, a light sprinkling of cheese, and a hint of fresh Gorgonzola, this is one stuffed potato you do not want to miss."
Baked Sweet Potato with Buffalo Chicken SausageServings: 4
What you’ll need:
1 package al fresco Buffalo Chicken Sausage
1/4 cup red hot sauce
4 medium sweet potatoes
4 tablespoons non-fat Greek yogurt
2 tablepoons diced red onion
2 tablespoons chopped Green onion
2 tablespoons Gorgonzola Cheese crumbles
- Pre-heat oven to 400°F.
- Carefully prick holes into each of the 4 potatoes with a fork. Place potatoes on a foil-lined baking sheet. Bake for 45-60 mins or until tender. Lower temperature to 350°F
- Heat a frying pan and add olive oil. Add chicken sausage to a frying pan, and cook until golden brown for 3-5 minutes. Once done, remove from heat and toss with the red hot sauce, set aside.
- Remove potatoes from oven. Slice each potato halfway and fill each evenly with sausage. Add red onion, cheese, and scallions and bake for an additional 3 minutes at 350°F.
- Remove from oven and top with Greek dressing. Potatoes will be hot, so cool a little and enjoy!