Sweet roasted potatoes filled with creamy mushroom, spinach, and melted cheese for a comforting vegetarian meal.
# Components:
→ Sweet Potatoes
01 - 2 medium sweet potatoes (about 10.5 oz each)
→ Vegetable Filling
02 - 2 teaspoons olive oil
03 - 2 cloves garlic, minced
04 - 1 cup diced mushrooms (button or cremini), about 5.5 oz
05 - 1 cup fresh spinach, about 1 oz
→ Creamy Mixture
06 - 4 oz cream cheese, softened
07 - 1 cup shredded mozzarella or cheddar cheese, about 3.5 oz
08 - Salt and black pepper to taste
# Directions:
01 - Preheat oven to 400°F. Wash sweet potatoes thoroughly and pierce each several times with a fork. Place directly on oven rack and bake 45–60 minutes until tender when pierced with a knife.
02 - While potatoes bake, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add diced mushrooms and cook, stirring occasionally, until golden brown and any liquid is evaporated, about 5–7 minutes.
04 - Stir in fresh spinach and cook until wilted, about 1–2 minutes. Remove from heat.
05 - In a mixing bowl, combine sautéed vegetables, cream cheese, and half of the shredded cheese. Season with salt and pepper to taste.
06 - Once sweet potatoes are done, let cool slightly. Slice open lengthwise and gently scoop out some of the flesh, leaving enough to keep skins intact. Mash the scooped potato flesh and mix it into the veggie-cheese filling.
07 - Fill sweet potato skins with the creamy mushroom-spinach mixture. Sprinkle the tops with remaining shredded cheese.
08 - Return stuffed potatoes to the oven and bake for 10–15 minutes until heated through and cheese is bubbly and golden.
09 - Serve hot, garnished with fresh herbs if desired.
