Stuffed Sweet Potato Skins

Posted: May 29, 2015 in Articles
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potsToday my mom saw an interesting recipe for stuffed sweet potato skins. She decided to make them, and we all loved them.

We followed the recipe fairly closely except we used onions and a variety of greens instead of just spinach. This, only because we didn’t have what the recipe called for. We used some spinach, and then some chard, kale, arugula, and probably some more stuff. We also cooked bacon and some of us sprinkled it on our potatoes. Lastly, we used cheddar cheese because that was what we had and we also left out the cream cheese (didn’t have any in the fridge). Still, it tasted great and maybe next time, we’ll get the actual ingredients called for in the recipe.

Anyway, here is the recipe and if you like sweet potatoes, you might enjoy eating them this way. They may not look that appetizing, but really, these are good!

Ingredients:

2 medium or large sweet potatoes
1 1/2 tablespoons butter
1 shallot, minced
1 bag fresh baby spinach
1/4 cup sour cream
2 ounces cream cheese
1 cup chickpeas
1/4 cup shredded mozzarella cheese
Salt and pepper to taste.

Directions:

Bake sweet potatoes until tender, but not mushy. Cut the potatoes in half, and let them cool while you saute the shallot with butter on medium heat until the pieces are translucent. Add spinach to the heat until it is cooked, then take the mixture off the heat and set it aside. Scrape the inside of the sweet potato out, but leave a thin layer on the inside of the skin so that it can stand. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and plenty of salt and pepper. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

If you decide to make these, we do hope you enjoy them. If you want to see the original recipe, click here.

 

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