I have always loved twice baked potatoes. I remember my mother making them quite often when I was growing up. So I decided I wanted to make a version that is healthier…meaning no dairy, sweet potatoes instead of regular, and added protein. Here is what I came up with – and it was fabulous. After 1/2 of one, I was so full.
Ingredients (makes 4 halves):
2 sweet potatoes
1 pound ground turkey
1/2 can fire-roasted tomatoes
1/2 package of frozen collard greens (or fresh if you want)
1/2 red onion, diced
freshly ground black pepper
extra virgin olive oil
Directions: Cut your sweet potatoes in half (length-wise) and drizzle the open sides with a little olive oil. Bake for 30-45 minutes at 375 degrees F, or until soft to the touch. Here is where it can get a little tricky. Scoop out the insides of the sweet potato, but make sure not to puncture the skin. Place the insides in a small bowl off to the side. Add your turkey to a skillet and cook until browned and no pink. Add your red onion into the skillet and cook until translucent. Microwave your frozen collard greens until almost done. Add the sweet potato insides and collard greens to the skillet with your cooked turkey. Mix well and let cook for another 5 minutes. Add your turkey filling to the sweet potato skins, fill as much as you can without it spilling over. Bake for 10 minutes at 375 degrees F. Top with a little fire-roasted tomatoes. Enjoy!
If your like me you have left over filling. It makes for a perfect lunch the next day! Just warm up your left over collard greens and sweet potato turkey filling and serve with a sliced a tomato. Perfect quick and healthy lunch!