Spinach-and-Mushroom Twice-Baked Sweet Potatoes
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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
442
|
442
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 14 | 14 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 560 | 560 |
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