These twice-baked potatoes are the perfect balance of sweet and savory. I created this recipe, using leftover baked sweet potatoes, for a fast weeknight dinner for one (just double to serve two). It’s also a great meal for work week entertaining. Simply triple or quadruple the recipe and bake the potatoes the night before. The evening your guests arrive you will only need about 10 minutes to prepare your meal before baking. You can leave the stress at work and welcome your company with a cocktail as your dinner bakes. I like to pair this dish with a simple green salad, topped with fruit and nuts.
12 frozen medium peeled and cooked shrimp, defrosted
½ cup frozen chopped spinach, defrosted
1 teaspoon olive oil
1 clove garlic, minced
1 medium sweet potato, baked
2 tablespoons feta cheese crumbles
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon smoked paprika
- Preheat oven to 375 degrees Fahrenheit. Rinse and chop the shrimp. Squeeze as much liquid as possible from the spinach.
- Heat oil in a skillet over medium-high heat. Add garlic and cook for about one minute, or until fragrant. Add shrimp and spinach and cook for another minute to allow flavors to meld.
- Slice baked sweet potatoes in half and carefully scoop out the inside of the potato with a large spoon, leaving a small rim of potato lining the skin to keep it intact.
- In a medium bowl, mash the sweet potato. Add shrimp and spinach mixture, feta cheese, salt and pepper. Stir to combine ingredients.
- With a large spoon, evenly fill the empty potato skins with the sweet potato, shrimp and spinach mixture. Place potatoes on a baking sheet and sprinkle with smoked paprika. Bake for 20 minutes.
Note: Leftovers make a great breakfast topped with a fried egg.