Blue, Green and BBQ Twice Baked Sweet Potatoes
Many nights Rob doesn't get home from work until close to 10pm. You'd think this means I'd have dinner all nice and prepared. Umm, I wish. Most of the time I end up using it as an excuse to continue working well into the evening and then at about 8:45 I come up for air and realize that I should probably start dinner. On very rare occasions various leftover ingredients come together harmoniously to help you make a fiancé approved dinner on a Thursday night. These baked potatoes are the result of one of those evenings.
Blue, Green and BBQ Twice Baked Sweet Potatoes2 sweet potatoes 2/3 cup Gorgonzola cheese crumbles, plus a few more for topping (you could probably sub goat cheese if blue cheese isn't your thing) 1 large handful baby spinach leaves, roughly chopped 1/3 cup BBQ sauce Sriracha
Preheat your oven to 400 degrees Fahrenheit. Poke your sweet potatoes 6-8 times, wrap each in a paper towel and cook in the microwave on high for 6-7 minutes. Once done, let rest for a minute or two before removing them to a cutting board. Slice each lengthwise and scoop out the flesh. Place all the flesh in a bowl and set the skins aside. Mash it up a bit then add in your blue cheese crumbles, spinach and barbecue sauce. Mix and mash it all together. Refill the sweet potato skins with the mixture and place on a lightly oiled baked sheet. Top each sweet potato half with a few more blue cheese crumbles and place the baking sheet in the oven for 25-30 minutes. Remove the sweet potatoes from the oven and allow to cool for a few minutes before serving. Serves 2 as a main course or 4 as a side dish.