Loaded Sweet Potato

These were so easy and so good!I have no idea why I hadnt attempted them before!
Don't miss out baking the skins for 10 mins empty - it helps make them crispy!

 

Ingredients:

 

• 4 medium sweet potatoes

• 1 Tablespoon olive oil

• 1/4 cup unsweetened almond milk

• Ground pepper, to taste

• 1/2 cup shredded cheese

• 2 cups of Spinach

• 4 strips turkey bacon, cooked until crispy, and crumbled

• Plain Greek yougurt and chopped chives for serving (optional)

 

Directions:

 

1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper. Pierce each sweet potato a few times and bake for 40-50 minutes or until soft. Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.

   1. Or, wrap the Sweet Potato in a paper towle and cook in the microwave until soft to the touch (turn occasionally) I put mine on in 5 min bursts

2. Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.

3. Lightly sautee the spinanch and chop finely

4. Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. Add the spinach, half the cheese and half the bacon, mix throughly. After 10 minutes, remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with the rest of the cheese and bacon.

5. Bake for 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with plain Greek yogurt and chopped chives, if desired.

6. Skins are best enjoyed immediately. Cover leftovers tightly and store in the refrigerator for up to 3 days.