Spinach-and-Mushroom Twice-Baked Sweet Potatoes
Orange-Cranberry Slaw
Ingredients
- 6 small plastic-wrapped microwavable sweet potatoes
- ¼ cup butter, divided
- 2 Tbsp minced garlic
- 2 (8-oz) pkg sliced baby portobello mushrooms
- 2 (5-oz) pkg baby spinach
- ½ cup white wine
- 1 (8-oz) carton reduced-fat sour cream
- 1 cup shredded Monterey Jack cheese, divided
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 400°F. Microwave potatoes according to package directions; cut a long slit lengthwise on top of each potato. Scoop potato pulp into a bowl.
- Meanwhile, melt 2 Tbsp butter in a large skillet over medium-high heat. Add garlic; cook 30 seconds or until fragrant.
- Add mushrooms; cook 6 to 8 minutes or until browned and tender. Stir in spinach and wine; cook 1 to 2 minutes or until spinach is wilted. Stir in potato pulp, 2 Tbsp butter, sour cream, ¾ cup cheese, salt, and pepper.
- Place potato shells on a large baking sheet. Spoon spinach mixture into shells; sprinkle with ¼ cup cheese. Bake 10 minutes or until cheese is melted.
Side Dish Ingredients
- ⅓ cup chopped walnuts
- 1 (16-oz) pkg tricolor coleslaw
- ⅓ cup sweetened dried cranberries
- ⅓ cup refrigerated Champagne vinaigrette
- ½ tsp orange zest
- 2 Tbsp fresh orange juice
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Combine nuts, slaw, and cranberries in a large bowl. Whisk together vinaigrette, orange zest, and juice; drizzle over slaw, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
442
|
161
|
603
|
| Fat (g) | 19 | 11 | 30 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 14 | 2 | 16 |
| Carb (g) | 55 | 16 | 71 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 560 | 65 | 625 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
