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This is a great way to enjoy sweet potatoes, without adding loads of sugar & butter. It is a different, not-so-sweet recipe that uses our Ranch Blend and a touch of Nutmeg Powder to flavor the sweet potato, mixed with spinach, and cream cheese. The stuffed potato is topped with creamy fontina cheese, bacon and French fried onions. Savory flavors that complement each other deliciously.

RANCH BLEND, Nutmeg Powder


2 large sweet potatoes, baked whole

1/4 cup diced onion

2 cups fresh baby spinach

2 Tblspns low-fat sour cream

1/4 cup low-fat cream cheese

1/2 cup shredded fontina cheese

4 slices of bacon, cooked crisp & crumbled 1/4 cup French fried onions 1 Tblspn Ranch Blend 1/2 tsp Nutmeg Powder 1 tsp salt 1/2 tsp pepper Directions: Cut the sweet potatoes in half, lengthwise. Scoop out the insides of each half, leaving a thin layer of the potato on the inside of the skins. Reserve the potato scooped from each half. Spray the potato shells with cooking spray and place them on a cookie sheet. Bake them in a 350 degree oven for 10 minutes. Mash and cream together the reserved potatoes with the sour cream, cream cheese, spinach, diced onions, Ranch Blend, Nutmeg, salt and pepper. Stuff the baked potato skins with the mashed potato blend. Return them to the oven and bake for 10 minutes. Remove the potatoes from the oven and sprinkle the tops of each half with the fontina cheese, the crumbled bacon, and the French fried onions. Return them to the oven and bake for another 10 minutes. Remove from the oven, transfer to a platter, and serve immediately.

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