Instead of a loaded baked potato with cheese and bacon, try this fresh and healthy new spin with sweet potatoes, greens, and feta.
Preheat the oven to 375 degrees.
Place the sweet potatoes on a baking sheet and poke them all over with a fork. Bake them until fork-tender, about 30 minutes.
In a dry sauté pan, toast the walnuts over medium-low heat until toasted and fragrant, about 5 minutes. Remove from pan and coarsely chop.
In the same sauté pan, heat the oil over medium-high heat. Add the greens and garlic. Season with salt and pepper, to taste. Sauté for about 5 minutes, until greens are wilted.
Remove sweet potatoes from oven and let cool for a bit. Slice along the side of each potato to open and mash the inside to break apart. Season each with salt and pepper, to taste, and add 1 teaspoon of butter to each. Divide the sautéed greens, the toasted walnuts, and the crumbled feta evenly among the 2 sweet potatoes.