Lunch or Dinner
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:
*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
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
- Return to the oven and heat through, about 7-10 minutes.