Instead of a loaded baked potato with cheese and bacon, try this fresh and healthy new spin with sweet potatoes, greens, and feta.
- 2 sweet potatoes
- 1/2 Cup walnuts
- 2 Tablespoons olive oil
- 4 Cups greens, such as spinach and arugula
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 2 Teaspoons butter
- 1/2 Cup crumbled feta cheese
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.