Sweet Potatoes Stuffed with Shrimp and Salsa

Ingredients

• 2 teaspoons cilantro leaves fresh chopped
• 1 tablespoon cup heavy whipping cream sour reduced-fat
• 2 servings salsa prepared
• 12 small shrimp deveined peeled chopped
• 16 ounces sweet potatoes 
• 0.3 cup turkey kielbasa diced

Equipment

• frying pan
• paper towels
• microwave

Directions

1. Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Brown 1/4 cup kielbasa in a nonstick skillet over medium-high heat.
2. Add shrimp; saut 2 minutes.
3. Remove from heat; stir in salsa. Slit each potato lengthwise. Push ends inward to form a pocket. Stuff shrimp mixture into each. Dollop each potato with 1/2 tablespoon sour cream; sprinkle each with a teaspoon of cilantro.