Finally potato skins you can enjoy without the guilt. Only 420 calories for two!
ingredients
directions
Pre-heat oven to 350F. Place sweet potatoes directly on oven rack, bake for 45 minutes or until fork tender. Meanwhile, in deep sauté pan heat oil, cook onion for 2-3 minutes until soft, add garlic and cook one minute more. Add entire bag of spinach and scallion, cover and cook 3-4 minutes until spinach has wilted. In another sauté pan cook bacon, when crisp transfer to a plate lined with paper towel to drain. When cool chop bacon into small pieces, reserve for later.
When sweet potatoes are cooked, allow to cool for 5 minutes then carefully slice in half, scoop out inside of potato into a bowl. Add cream cheese, buttermilk, salt and pepper and mash together until smooth. Add spinach and scallion mixture, stir well.
Using a pastry brush lightly coat the outside of each potato skin with the vegetable oil. Fill each of the shells with the filling and top with a sprinkle of Parmesan cheese. Transfer back to the baking sheet and cook for 15-20 minutes or until the top is golden brown and skins are crispy. Top with bits of bacon and serve.