Sweet Potato Skins
Ingredients:
- sweet potatoes - 2
- butter - 1 1/2 T
- shallot, minced - 1
- fresh baby spinach - 1 bag
- sour cream - 1/4 cup
- cream cheese - 2 ounces
- chickpeas - 1 cup
- shredded mozzarella cheese - 1/4 cup
- salt and pepper - to desired taste
Instructions:
Pierce the skin of sweet potatoes and bake in a preheated 350 degree oven for 45 - 60 minutes, until fork tender.
Cut sweet potatoes in half and cool for 5 - 10 minutes. In a skillet, melt butter, saute the shallots over medium heat until translucent. Add spinach and heat for 2 - 3 minutes, until spinach has cooked down; set aside.
Scrape the sweet potato out of the peel, leaving a thin layer inside the peel so that it can stand up on its own. Mash together sweet potato, cream cheese and sour cream. Stir in chickpeas, spinach, salt and pepper.
Coat potato skins with a drizzle of oil; bake for about 5 minutes to get a crispier outside. Remove from oven; fill each skin with potato mixture and top with mozzarella cheese. Bake at 350 degrees for 10 - 15 minutes, until cheese is melted and filling is heated.
