Re-Stuffed Sweet Potatoes

Re-Stuffed Sweet Potatoes

*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes 2 servings
Each serving contains: 1 protein, 1 carb, 1 veg, 0 fat

Ingredients:

• 1 Sweet Potato, scrubbed
• 2 tsp Olive Oil, divided
• ½ Cup Plain Greek Yogurt
• Sea Salt and Pepper to taste
• ¼ Cup Feta Cheese
• 1 oz Walnuts, chopped
• 1 Slice Bacon, cooked and crumbled
• 2 Cup Spinach

Directions:

1. Preheat oven to 350 degrees.
2. Place Potatoes on baking sheet and brush skins with 1 tsp Olive Oil. Bake until tender when pierced with a fork, about 45 minutes. Set aside.
3. Sauté Spinach in 1 tsp Olive Oil in a skillet until wilted, about 3 minutes. Put in a colander to drain, pressed out any excess moisture.
4. Make a slit in each Potato lengthwise and scoop out flesh from the skins into a large bowl leaving ¼ inch layer inside the skins. Return the skins to the baking sheet.
5. Add the Yogurt, Salt and Pepper to the bowl with the Potato, mash with a potato masher until smooth. Fold in Spinach, Cheese and Bacon. Spoon mixture back into the skins.
6. Return to the oven and heat through, about 7-10 minutes.

Note: You can make the Potatoes 1 day in advance through step 5. Baking time would be slightly longer, 15-20 minutes until heated through.