Veggie Low-cal Bbq Twice Baked Sweet Potato

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Veggie Low-cal Bbq Twice Baked Sweet Potato


This is a take on an item at my favorite restaurant. I made it veggie to bring down the calories. Also, this recipe is for one, as a single person I always have to divide recipes in order to get it down for one person, so I'm putting it in here as a single serving and you can double, triple, or whatever as much as you want.

Cooking Time

Preparation Time :10 Min

Cook Time : 1 Hr 15 Min

Total Time : 1 Hr 25 Min


Serves : 1
  • 1 nos sweet potato

  • 1⁄4 cups zucchini

  • 1⁄4 cups orange bell pepper

  • 1⁄4 cups onion

  • 1⁄4 cups canned kidney beans

  • 1 nos garlic clove

  • 1⁄8 nos fat free cheese

  • 3 tbsp barbecue sauce

  • 1 tbsp worcestershire sauce

  • 1⁄2 tsp salt

  • 1⁄2 tsp cracked pepper

  • 1 tsp cumin

  • 1 tsp extra virgin olive oil

  • 2 tbsp fat free sour cream


  • Preheat the oven to 375 degrees.
  • Wash the potato.
  • Line a baking sheet with aluminum foil for easy clean up.
  • Poke potato with fork a couple times to vent the skin.
  • Once the oven is heated, place potato on center of sheet and bake for 1 hour.
  • Remove potato and allow to cool for 5 minutes.
  • While the potato is cooling, heat olive oil in pan.
  • Add onion and pepper saute for 3 minutes.
  • Add garlic and zucchini saute for an additional minute.
  • Add kidney beans, worcestershire sauce, salt, pepper, and cumin, saute for 1 minute.
  • Turn off heat, fold in bbq sauce.
  • slice open the potato, using a spoon, scoop out the flesh of the potato into a bowl, reserve the skin.
  • Mix the mixture from the pan in with the sweet potato flesh.
  • Once mixed, dollop the mixture back into skin of the sweet potato.
  • Sprinkle cheddar on top of the stuffed potato.
  • Put back into the over and bake for an additional 10 minutes or until the cheese has melted.
  • Add the sour cream to the top and enjoy.