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
- 1 (10-oz) pkg baby spinach
- ½ cup gluten-free vegetable broth
- 1 (8-oz) carton sour cream
- 1 cup shredded Monterey Jack cheese, divided (or use Cheddar)
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 broth; cook 1 to 2 minutes or until spinach wilts. Stir in potato pulp, 2 Tbsp butter, sour cream, ¾ cup cheese, and desired amount of 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 melts.
Side Dish Ingredients
- ½ cup chopped walnuts
- ⅓ cup refrigerated Champagne vinaigrette (or use lemon vinaigrette)
- ½ tsp orange zest
- 2 Tbsp orange juice
- 1 (16-oz) pkg tricolor coleslaw
- ⅓ cup sweetened dried cranberries
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 2 to 3 minutes or until fragrant.
- Whisk together vinaigrette, orange zest, and orange juice in a large bowl. Add nuts, slaw, and cranberries; toss.
Gluten Free Meal Plan
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