Name: Spinach and Artichoke Sweet Potato Skins
Total time: 90 min
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry; ¼ cup cream cheese, softened; ¼ cup panko breadcrumbs; ¼ cup freshly grated parmesan cheese; pinch of red pepper flakes (or more to taste); ½ cup chopped artichoke hearts from a can*; ½ teaspoon salt; ¼ cup ricotta cheese; olive oil, for drizzling; dash of worcestershire sauce; 3 medium sweet potatoes

Potato Skins

How do I prepare the potatoes for making skins?

What ingredients can I use to fill my potato skins?

Can I make potato skins without bacon and cheese?

How can I prevent my potato skins from getting too soggy?

How should I store leftover potato skins?

Recipe for spinach and artichoke sweet potato skins. Twice baked sweet potatoes stuffed with spinach and artichoke filling. Finished with a crunchy topping.

Milk

Fish

Wheat

Gluten Free

Lactose Free

Vegetarian

Frozen Vegetables

gram

chopped spinach

Cheese

cream cheese

Other Bread

panko

parmesan cheese

Seasonings

red pepper flakes

Canned Vegetables

artichoke hearts

salt

ricotta cheese

Oils

milliliter

olive oil

Sauces

worcestershire sauce

Fresh Vegetables

sweet potato

Potassium

Minerals

Saturated Fat

Iron

Sugar

Carbohydrates

Dietary Fiber

Cholesterol

Protein

Calcium

Calories

Vitamin C

Vitamins

Sodium

Trans fatty acids

Lactose

Water

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Vitamin A

Choline

Copper

Manganese

Selenium

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Spinach and Artichoke Sweet Potato Skins

Produce

Dairy

Bakery

Baking Goods

Condiment & Toppings

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