Twice Baked Sweet Potatoes Stuffed with Blue Cheese and Spinach
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Recipe type: Cooking for One or Two, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 4 medium sweet potatoes (about the size of your fist)
  • ⅓ cup reduced-fat sour cream or Greek yogurt
  • 4 tablespoons shreddded cheddar cheese
  • 2 ounces chevre (goat cheese)
  • 10 ounces frozen chopped spinach, thawed and drained
  • 4 ounces crumbled blue cheese (about 2 tablespoons per potato)
Instructions
  1. Preheat oven to 350 degrees F. Rinse and dry four sweet potatoes and prick holes into their skin with a fork. Microwave them for 4-5 minutes or until tender enough to slice easily with a sharp knife.
  2. Scoop potato flesh into a small bowl and combine with yogurt or sour cream, cheeses and spinach. Mix until ingredients are well blended and scoop about ⅓ cup filling back into each potato (the amount of filling you have will depend on the size of your potatoes, but distribute it evenly).
  3. Top each potato with equal amounts of blue cheese. Bake until blue cheese is bubbly and melted. Let stand five minutes after removing from the oven and serve warm.
Recipe by In Good Taste at http://ingoodtaste.kitchen/blue-cheese-and-spinach-stuffed-sweet-potatoes/