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.