Twice Baked Sweet Potato {with spinach and cheese}

This is a bit of a difficult post to write- because I’m doing the Whole 30 again!  I really want to remake this but I can’t until March! Unless I leave out the cheese, which I may, but it wouldn’t be nearly as delicious.

This recipe started out as a leftover hack. I had made Skinnytaste’s spinach and feta stuffed chicken breasts and had a bunch of filling leftover. The filling was so good though, I knew I didn’t want it going to waste. I could make an omelet….or…I could try out a twice baked sweet potato with the potatoes on my counter. And just like that a delicious recipe was born.

You could make the chicken recipe yourself (it’s really good) and then use the leftover filling, or you could create the filling just for this. I’ve scaled down the filling to be good for 1-2 sweet potatoes.

This recipe is great for breakfast on a day that you’re not in a rush. If you don’t feel like taking the time to bake your sweet potato, you could microwave it. But, ew, don’t do that. It’ll taste so much better if you bake it! I also added a poached egg to top off mine. Don’t know how to poach an egg? Check out this step-by-step guide from The Kitchn.

Twice Baked Sweet Potato
{with spinach and cheese}
from The Cardigan Kitchen
Print Recipe

1.5 tb olive oil
1-2 medium sweet potatoes
1 clove of garlic, minced
1 cup frozen spinach
1/4 cup ricotta cheese
1 tb feta crumbles
1 tb goat cheese
salt and pepper to taste
dash of cayenne pepper (okay, I use more than a dash but that’s up to you)


Preheat oven to 400 degrees and place parchment paper on a baking sheet. Slice each potato in half, lengthwise. Add a tablespoon of olive oil to the parchment paper and coat sweet potatoes in it. Lay them cut side down and bake for about 45 minutes until they are soft- remove from oven.

While the potato is baking heat a small skillet over medium heat. Add the remaining olive oil and garlic, saute for a minute. Add in the spinach and cook until heated through. Remove from heat.

When the potato is cool enough to handle, scoop out the potato flesh into a medium bowl being careful not to tear the potato skin. Add in the spinach, cheeses, and seasonings and combine.

Scoop the mixture back into the shells. You can load them up as much as you’d like! Return to the oven and bake for about 15 minutes. Remove and garnish how you ever you please- and enjoy!

twice baked sweet potato


2 thoughts on “Twice Baked Sweet Potato {with spinach and cheese}

  1. Pingback: And the Winner is… | The Cardigan Kitchen

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