I made these awesome gems last week for the football game and they were a huge hit. It's a win win, healthy but amazingly delicious. I used sweet potatoes but it would be just as good using small red potatoes to make them an appetizer side.
INGREDIENTS
2 Large Sweet Potatoes
1 Tb. Olive Oil
3 Green Onions
3 Cups Baby Spinach
1/4 Cup Light Sour Cream
2 oz. Light Cream Cheese
1 Cup Garbanzo or Pinto Beans
1/4 Cup Grated Mozzarella Cheese
DIRECTIONS
Pre-Bake sweet potatoes at 350 degrees for 45-60 minutes, or until tender.
Cut potatoes in half and let cool for 5-10 minutes. While potatoes are cooling, saute the green onion and spinach until spinach is cooked down. Set aside.
Scrape the potato out of the peel, leaving a thin layer inside the peel so that it can stand up on it's own. Coat the skins with a drizzle of olive oil and bake for 5 minuets to get the crispy outside. Meanwhile, mash the potato with cream cheese, sour cream and beans. Stir in spinach.
Remove skins from oven and fill with mashed mixture and top with shredded mozzarella. Bake again for 10-15 minutes or until cheese is melted and filling is heated through.
