Twice Baked Sweet Potatoes
What You Need:
Preheat the oven to 350F
Cook your (washed and scrubbed) sweet potatoes in the oven for about an hour or until fork tender.
While they are cooking, prepare your “filling”. Cook the bacon in a sauté pan over medium heat. Once they are done, put them on some paper towels to remove excess oil.
Cook the chopped onions in the bacon fat until they are almost translucent. Add the minced garlic and cook for about one minute more or until fragrant. Now add the spinach. Sauté the spinach over medium heat with the onion mixture, stirring frequently. Once the spinach has wilted, remove from the heat.
Chop your bacon and add some into the spinach mixture, but reserve some of the crispiest pieces to put on the top of the sweet potato.
Once the potatoes have finished baking (and cooled enough to handle), use a spoon to remove the insides of the potatoes. But careful to keep some of the filling intact near the “wall” of the potato so the sides don’t completely collapse.
Put the insides of the potato in a bowl and either use a fork or a potato masher to squash them until there are no solid pieces left. Add the sour cream and the spinach mixture and stir to combine.
Refill the potatoes with the mixture and top them with the crispy bacon, and cheese if desired. Pop them back into the oven at 350F for 5-10 minutes to warm them up and melt the cheese.
This great as a side dish or a main dish. And if you have leftovers, this is great served with a fried egg on top for breakfast! Yummy!