I love anything you can pick up and grab while watching the game.
Potato skins are always a must for me! Here is a healthy spin on them for tomorrow.
Here’s what you will need:
2 medium sweet potatoes
1 teaspoon olive oil
1 small onion, diced
1 garlic clove, minced
1 (5 ounce) bag baby spinach
2 scallions, thinly sliced
2 slices turkey bacon
4 ounces low-fat cream cheese
1/4 cup low-fat buttermilk
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon vegetable oil
2 tablespoons grated parmesan cheese
Directions:
1. Preheat the oven to 350 degrees.
2. Place sweet potatoes on a baking sheet then onto an oven rack baking at 350 degrees for 45 minutes or until fork-tender.
3. Meanwhile, in a deep saute pan heat the olive oil cooking the onion for 2 to 3 minutes until soft then add the garlic and cook for one more minute.
4. Add the entire bag of spinach and the scallions, cover and cook 3 to 4 minutes, until the spinach has wilted.
5. In another pan cook the turkey bacon until crisp and then drain; When cooled, chop the bacon into small pieces and reserve.
6. When the sweet potatoes are cooked, let them cool for 5 minutes. Carefully slice each one in half and scoop out inside of potato into a bowl adding cream cheese, buttermilk, salt and pepper, and mash together until smooth.
7. Using a pastry brush, coat the outside of each potato skin with the vegetable oil then fill each of the shells with the filling and top with a sprinkle of Parmesan cheese; Transfer each skin back to the baking sheet and cook for 15 to 20 minutes or until the top is golden brown and the skins are crispy.
8. Top with bits of turkey bacon and serve.
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