Whenever we had steak growing up, which was a special treat, we nearly always had twice baked potatoes to go with it. I absolutely love them, but I’m always looking for ways to make classic comfort foods a bit healthier. I decided to try making twice baked potatoes with sweet potatoes. Because the flavors are so different, however, the normal bacon, cheese, sour cream, butter mix-ins just didn’t seem to work. So here’s my take on healthier (and slightly more gourmet) twice baked potatoes.
Twice Baked Sweet Potatoes
5 medium sweet potatoes
¾ cup sliced mushrooms
2 cups fresh spinach
1 cup sliced onions
3 slices precooked bacon, crumbled (this is a healthier option than regular bacon—turkey bacon works too)
¼ cup plain Greek yogurt
2-3 oz crumbled reduced fat blue cheese
1 tsp sugar
1½ tbsp olive oil
1. Preheat oven to 400°. Place sweet potatoes on a baking sheet and bake for 45 minutes or until fork tender.
2. While the potatoes bake, heat 1 tbsp olive oil in a large sauté pan over medium-high heat. Add sliced onions and cook until translucent. Sprinkle in the sugar, stir, and continue to cook the onions until they are brown and tender. Once done, put the onions in a bowl and set aside.
3. In the same sauté pan, heat the rest of the olive oil over medium-high heat. Add the mushrooms and spinach and cook until soft and wilted. Add the vegetables to the same bowl as the onions.
4. Remove the potatoes from the oven and allow to cool for a few minutes. Once cool enough to touch, slice each sweet potato in half and scoop out the insides, keeping the skins intact. Put the scooped out potato into a large mixing bowl.
5. Add the onions, mushrooms, spinach, yogurt, salt, and pepper to the scooped out potatoes and mix well. Fill each of the potato skins evenly with some of the mixture. Top each one with blue cheese.
6. Return the potatoes to the oven and bake for another 10 minutes or until the cheese is melted.