It’s supposed to be 90 degrees today. Awesome. Maybe I shouldn’t be sharing a recipe that requires an oven, but hey – whatchagonnado. It’s time for me to maybe-sort-of go on a pre-summer diet so I can feel more comfortable in summer attire, such as dresses and bathing suits. I decided to make a ‘healthy’ recipe that’s easy and filling, and contains some of the things you’re supposed to eat.
This is also an easy one-person meal – super simple, contained, and inactive. It can be hard to motivate yourself to cook for one, so I’m always appreciative of recipes that are designed to make it easier.
Shrimp, Spinach and Cheese-Stuffed Sweet Potato for One
1 sweet potato
6 shrimp (cooked/frozen and defrosted), chopped
2 cups baby spinach
1 clove of garlic, minced
1 tablespoon olive oil
1/2 cup Monterey Jack cheese, shredded, plus extra for sprinkling on top
Preheat oven to 350F. Poke holes in the sweet potato with a fork. Bake for one hour.
While sweet potato is baking, heat oil in saute pan over medium heat. Cook garlic until fragrant, about 30 seconds, and then add spinach. Cook until wilted and then remove from heat.
Take the potatoes out of the oven when tender and let cool until they can be handled. Carefully cut in half so that the skin generally remains in tact, then scoop the flesh out into a medium sized bowl. Add baby spinach and 1/2 cup cheese and stir to combine. Fold in chopped shrimp.
Scoop the filling into the skins, top with some extra grated cheese, and bake in oven for an additional 20 minutes. Cheese will get all melty, gooey, tasty on top. I served this with guacamole to make the experience extra tasty. Enjoy!