Ingredients:
3 Sweet Potatoes
1 Tbsp. Extra-Virgin Olive Oil, plus more to spread on cooked skins
2 Tbsp. Minced Onion
1/4 Cup (2 oz.) Light or Non-Fat Sour Cream
1/4 Cup (2 oz.) Light or Non-Fat Cream Cheese (I used whipped)
1 Cup Chickpeas/Garbanzo Beans
1/4 Shredded Mozzarella Cheese or Mexi-blend (Light or Non-fat)
Sea Salt and Black Pepper, to taste
Directions:
1. Preheat oven to 350 degrees. Stab (not to sound too violent) each potato multiple times with a fork. Wrap each potato in foil. Bake at 350 for 45-60 minutes, or until they are tender.
2. Cut potatoes in half and let cool for 5-10 minutes. Meanwhile, heat olive oil and onion over medium-high heat for 2-3 minutes. Add in spinach and heat for an additional 2-3 minutes, or until spinach is cooked and starts to look wilted. Remove from heat and set aside.
4. Spread a little bit of olive oil on the skins of the potatoes and Bake for another 5 minutes. Remove from oven and fill each potato skin with the sweet potato mixture. Top with Mozzarella cheese.
5. Bake again for 10-15 minutes, or until cheese is melted and filling is heated.
Enjoy!
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