Veggie Low-Cal BBQ Twice Baked Sweet Potato

• 1 sweet potato
• 14 cup chopped zucchini
• 14 cup chopped orange bell pepper
• 14 cup chopped onion
• 14 cup canned kidney beans, washed
• 1 garlic clove
• 18 shredded fat free cheese
• 3 tablespoons barbecue sauce
• 1 tablespoon Worcestershire sauce
• 12 teaspoon salt
• 12 cracked pepper
• 1 teaspoon cumin
• 1 teaspoon extra virgin olive oil
• 2 tablespoons fat free sour cream

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

sweet potato, zucchini, orange bell pepper, onion, kidney beans, garlic, cheese, barbecue sauce, worcestershire sauce, salt, cracked pepper, cumin, extra virgin olive oil, sour cream

Taken from www.food.com/recipe/veggie-low-cal-bbq-twice-baked-sweet-potato-417554 (may not work)