Stuffed Sweet Potatoes

Ingredients

• 2 medium sweet potatoes, about 8 to 10 oz each and scrubbed clean
• 4 slices bacon
• 4 ounces mushrooms, sliced
• 4 cups baby spinach
• 1/2 cup onion, chopped
• 2 ounces cheese (I like to use raw Monterrey Jack)
• 1/4 cup grated Parmesan
• Sea salt and freshly ground pepper to taste

Directions

1. Preheat the oven to 400� F.
2. Pierce each sweet potato several times with a fork. Place them on a parchment lined baking sheet and bake on the middle oven rack.
3. Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.
4. While the sweet potatoes are baking, make the topping. Fry the bacon in a large skillet until crispy. Remove from pan, cool and crumble. Add the mushroom and onion to the pan with the bacon drippings and saute until tender, add spinach and cook until wilted. Remove from heat.
5. Slice sweet potatoes in half lengthwise to expose cooked insides, slightly press down the meat of the potato to flatten. Divide the vegetable mixture evenly between the four halves, top with cheese and crumbled bacon and place under the broiler until melted. Finally, sprinkle with Parmesan cheese.
6. Serve half a stuffed potato as a side dish or a whole one with a mixed green salad as a meal.