These turned out so delicious, I decided after dinner to add a recipe here. Which might explain why some of the amounts are a little vague. Obviously, it's not critical how much bacon or fresh (or what type) of herb you use - or anything else for that matter. Just use what you have. —Niknud
- Makes 10 servings
whole sweet potatoes, scrubbed but not peeled
pieces of bacon, sliced into ribbons
medium yellow onion, minced
cloves garlic, minced
chopped fresh herbs (I used chives, oregano, flat leaf parsley & thyme)
package frozen spinach, cooked per direction and drained well
heavy cream (or milk or broth or omit)
celery salt (to taste)
grated cheese (whatever tickles your fancy), I used a mix of parmesan and gruyere
salt & pepper (to taste)
panko flakes (optional)
- Preheat oven to 375. Line a baking pan with foil and place the scrubbed and dried sweet potatoes on the pan. Poke a few holes in them with a fork or sharp knife. Cook for ~1 hour, rotating about half way through until cooked through. Reduce heat to 350.
- While the potatoes are cooking, prep and cook your other ingredients. Sauté the onions and bacon over medium heat in a large sauté pan. When close to being done, add the garlic being careful not to burn. Add the spinach and fresh herbs and reduce heat to medium low.
- When the potatoes are finished, cut in half the long way and scoop out the insides, leaving the skin intact. Smash up the potato and add to the pan with the spinach and bacon. Stir to combine and add in the cream and celery salt. When it's warmed through, add the cheese and mix together. Add salt and pepper if needed.
- Stuff the potato skins with the filling. You may have leftover filling. This is not a bad thing. You should put a poached egg on top of it the next morning (you're welcome). Sprinkle the stuffed skins with panko flakes if you're using them and return them to the oven for 20 minutes or until the cheese is sort of bubbly and the panko is nicely brown.