Healthy Potato Skins ...p17

If you're thinking, "yuk, I don't want anything this healthy!", think again.  There are some indulgences in these:  cream cheese, bacon, buttermilk - that counteract the spinach.  But don't leave out the spinach!  Truly a delightful combination of ingredients, that complemented the Italian Chicken I served alongside. 

I was a tad confused as to whether this recipe intended for me to "twice-bake" the potato - that is, restuff the mixture into the potato and bake it again; but, I figured that was the intent by its name "Healthy Potato Skins," so that's what I did.  Let me know, Rach, if I'm wrong!

Hardy Appetit!
HEALTHY POTATO SKINS

2 medium sweet potatoes
1 tsp olive oil
1 small onion, diced
1 garlic clove, minced
1 9-oz bag fresh baby spinach
2 green onions or scallions, thinly sliced
2 slices turkey (or regular) bacon
4 oz. low-fat cream cheese
1/4 cup low-fat buttermilk
1 tsp salt
1/4 tsp pepper
1 tsp vegetable oil
2 T grated parmesan cheese

Preheat oven to 375 deg.  Place sweet potatoes on baking sheet and bake for 45 min or until fork tender.

In a saute pan, heat the olive oil and cook the onions 2-3 min.  Add garlic and cook an additional min.  Add the entire bag of spinach and scallions, cover and cook 3-4 more min or until spinach is wilted.  In another saute pan, cook bacon until crisp and drain on paper towels.  Chop into small pieces and set aside.

When the potatoes are done, let them cool.  Carefully slice each one in half and scoop out the inside into a bowl.  Add cream cheese, buttermilk, s&p, and mash together until smooth.