Sweet Potatoes – Stuffed & Loaded!

Wash and pat dry the sweet potato – keep the skin on. Wrap it in aluminum foil and roast in a 400 degree F oven until tender, anywhere from 1 to 1 1/2 hours.

While the potato is cooking, lightly saute the garlic in a pan with the olive oil over medium heat for about two minutes and then add the spinach. Cook for another 10 minutes or until the spinach is wilted then set aside.

In a separate pan, cook the sausage or bacon over medium heat until crispy. Then remove it from the pan and slice into small pieces; set aside.

When the potato is tender, remove from the oven and let cool just enough to be able to handle it. Slice the potato almost in half and scoop out most of the flesh from both halves.

In a bowl, combine the potato flesh with the cream cheese, light butter, sour cream and scallions. Season to taste with salt and pepper. Scoop the mixture equally into both halves of the potato skins and place on a baking dish or sheet pan. Scoop some of the spinach mixture onto each half and top both halves with the cheddar cheese.

Return the potatoes to the oven for about 10 minutes until the whole thing has heated through and the cheese has melted.