Tonight we had "stuffed sweet potatoes" for dinner...why are they in quotations you ask? They are not what you might be thinking as I am sure spinach is not listed as one of the ingredients in potato skins out at a restaurant! They are so yummy and such a nice alternative from chicken, turkey, red meat, etc. Do you like sweet potatoes? Then you just might LOVE this dish:
"Stuffed Sweet Potatoes"
Serves 2
Ingredients:
Two medium or large sweet potatoes
1 tsp olive oil
Onion powder, to taste
1 clove garlic, minced (or two, or three, or whatever your taste buds enjoy!)
9 oz baby spinach
6 slices turkey bacon, cooked and crumbled into small pieces
4 oz low-fat cream cheese
1/4 cup buttermilk
1 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp grated Parmesan cheese
Preheat Oven to 350
Bake sweet potatoes about 45 minutes or until fork tender. Once they are done baking, take them out of the oven and let them "rest" for about 5 minutes.
Meanwhile, in a deep saute pan, heat the olive oil and cook the garlic about 1-2 minutes. Add onion powder and the spinach, cover, and cook 3-4 minutes until the spinach has wilted. In a bowl, add the cream cheese, buttermilk, salt, pepper, (and any other spices you might like such as cayenne pepper), mix until smooth.
Carefully slice each potatoe in half and scoop out the inside into the mixture in the bowl. Mix until smooth and then add in most of the crumbled bacon and the spinach mixture. Mix to combine.
Using a pasty brush or spray can, coat the outside of each potato skin with the oil. Fill each of the skins with the potato mixture and top with the remaining turkey bacon and the parmesan cheese. Transfer to a baking sheet and bake for 15-20 minutes or until the top is golden brown and the skins are crispy. If the potato skins aren't very cooperative for refilling you can always spread the mixture into a pie pan or other similarly sized container, bake and then serve!
Enjoy!
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