•4 large Sweet Potatoes, scrubbed
•2 slices all-natural turkey bacon
•1/4 cup finely chopped red onion
•2 cloves garlic, minced
•6 lightly packed cups baby spinach
• 1/4 cup grated reduced-fat cheddar cheese
•1/4 cup diced red pepper
•1/4 tsp sea salt and ground pepper
•Nonstick cooking spray
•Nonfat Greek yogurt and scallions if desired
Step 1 – Preheat oven to 425˚F. Wrap sweet potatoes in tinfoil, prick in a few places with a fork and place on baking sheet. Bake for 50-60 minutes, turning once, until tender. Set aside to cool and reduce oven temperature to 350˚F.
Step 2 – Spray a large skillet with nonstick cooking spray, allow it to heat to medium low and add bacon. Cook for approximately 6 minutes, turning occasionally, until crisp. Transfer to a plate and dab with paper towel to remove excess oil. Chop bacon into small pieces.
Step 3 – Add onion, garlic and red pepper to skillet and sauté for approximately 3 minutes, until softened. Add spinach and sauté for approximately 4 minutes, stirring frequently, until wilted. Remove from heat.
Step 4 – Cut an oval into the top of each sweet potato and scoop out the inside using a spoon leaving a shell about 1/3-inch thick. (Keep sweet potato insides for future meals). Sprinkle inside with salt and pepper.
Step 5 – Divide spinach mixture and bacon evenly among potatoes. Carefully crack 1 egg into each potato and top with cheese, dividing evenly. Bake for approximately 20 minutes until thoroughly cooked.
If desired, combine yogurt and scallions and serve with potatoes.
Photo Copyright Debby Wolvos