In this one, sweet potatoes are counterbalanced by pungent Gorgonzola cheese and savory turkey bacon. Sounds YUMOLA to me!! And, sweet potatoes are SO good for you.
(serves 4)
4 large sweet potatoes (about 8 oz. each), scrubbed
2 t. EVOO, divided
1 1 oz. slices all-natural turkey bacon with no nitrates or 'trites, cut into 1/4" strips
1/2 cup plain whole-milk Greek yogurt
1/2 freshly* ground black pepper
1/4 t. sea salt
1/8 t. ground nutmeg
2 green onions, thinly sliced
1/4 cup crumbled Gorgonzola cheese
1 T. chopped fresh flat-leaf parsley
Preheat oven to 375. Place potatoes on a parchment-lined baking sheet and brush skins with 1 t. oil. Bake, turning once, until tender when pierced with a fork, about 45-55* min. Set aside. Meanwhile in a medium skillet on med.-high heat, heat remaining 1 t. oil. Add bacon and cook stirring frequently, until crispy. Transfer bacon to a paper towel-lined plate. Make a slit in each potato lengthwise, and scoop flesh from skins. Return skins to baking sheet. To bowl with potato flesh, add yogurt, S&P, and nutmeg; mash with a potato masher until smooth. Fold in onions, cheese and bacon. Spoon flesh mixture back into skins. Return to oven to heat through, 7-10 min. Sprinkle with parsley, and serve hot.
God help America!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love,
MM
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