Re-Stuffed Sweet Potatoes
Gluten Free: undefined
MAKES: serving
Ingredients
1 small sweet potato (1 cups worth)
2 tsp olive oil, divided
2 cup spinach
1/2 cup plain Greek yogurt
Sea salt and pepper to taste
1/4 cup feta cheese
1 slice bacon, cooked and crumbled
1 oz walnuts, chopped
Directions
Preheat oven to 350 degrees.
Place potato on baking sheet and brush skins with 1 tsp olive oil. Bake until tender when pierced with a fork, about 45 minutes. Set aside.
Sauté spinach in 1 tsp olive oil in a skillet until wilted, about 3 minutes. Put in a colander to drain, pressed out any excess moisture.
Make a slit in the potato lengthwise and scoop out flesh from the skins into a large bowl leaving 1/4 inch layer inside the skins. Return the skins to the baking sheet.
Add the yogurt, salt, and pepper to the bowl with the potato flesh, mash with a potato masher until smooth. Fold in spinach, cheese and bacon. Spoon mixture back into the skins.
You can choose to add the walnuts before or after baking in the oven. Return to the oven and heat through, about 7-10 minutes. Enjoy!