This twice baked stuffed sweet potato recipe is loaded with baby spinach, onions, and garlic and baked to perfection with fresh eggs!
With the natural sweetness from the sweet potatoes offset by the tangy flavors from the the vegetables, these twice baked sweet potatoes are the perfect balance of savory and sweet! I think you’re going to love them.
I hope you love this twice baked sweet potato recipe! If you make it be sure to leave a comment and a rating. Your feedback helps me create more of what YOU love!
Twice Baked Stuffed Sweet Potato
This twice baked stuffed sweet potato recipe is loaded with baby spinach, onions, and garlic and baked to perfection with fresh eggs!
Ingredients
- 1 sweet potato, medium
- 1 egg
- 1/2 cup baby spinach
- 1/4 cup white onion, diced
- 1 clove garlic, minced
- 1 tsp crushed red pepper flakes
- 1 tbsp extra virgin olive oil
- Coarse black pepper to taste
Instructions
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Preheat oven to 400 degrees F, and bake sweet potato for 45 minutes to 1 hour.
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While sweet potato bakes, sauté onion, garlic, spinach and spices in extra virgin olive oil for 4-5 minutes or until onions are translucent
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Remove sweet potato from oven once it is fully cooked, and scoop on the insides into a medium bowl. Make sure to save the potato skins because you will need them later.
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Combine cooked vegetables with sweet potato and scoop back into potato skins.
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Create a dipped centered for the egg, and then crack an egg on top.
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Bake for 15-20 more minutes at 375 degrees F.
Recipe Notes
1. Serving size: Serves one stuffed potato. Top with extra blueberries and Greek yogurt!
Nutrition
serving: 1 bowl, calories: 358kcal, carbohydrates: 46.2g, protein: 21g, fat: 10.6g, saturated fat: 2.1g, polyunsaturated fat: 3.2g, monounsaturated fat: 3.6g, trans fat: 0g, cholesterol: 0mg, sodium: 318.7mg, fiber: 9.1g, sugar: 12.6g