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Spinach artichoke sweet potatoes

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3 sweet potatoes
Olive oil
1 (10 oz) package chopped spinach
½ cup artichocke hearts, choppd
½ tsp. salt
1 pinch red pepper flakes
Worcestershire sauce
¼ cup ricotta cheese
¼ cup cream cheese, room temp
¼ cup breadcrumbs
¼ cup Parmesan cheese

Preheat oven to 375º. Drizzle olive oil over the top of each, then rub it into the skins. Poke holes into the tops with a fork and wrap in aluminum foil. Bake for 1 hour, or look for the point at which you can insert a knife into the potatoes without resistance. After letting the potatoes cool, cut in half lengthwise and scrape out the flesh. Reserve this in a bowl.

Mash the removed potato and stir in the spinach, artichokes, salt, red pepper flakes, Worcestershire, ricotta, and cream cheese. Spoon this mixture back into the potato skins. In a separate bowl, combine bread crumps and Parmesan. Top the potato skins with this mixture. Preheat broiler, and broil the skins for 3 to 5 minutes, checking frequently to make sure it doesn’t burn.

Recipe from Cookie Monster Cooking



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