Extra-Loaded Sweet Potato

  • 2 medium sweet potatoes (yes, boring white potatoes can be used, but they won’t be as tasty or nutritious or yummy or colorful)
  • 1 T  chopped shallots
  • 1 T minced garlic
  • 1 T Ghee or clarified butter
  • 1 lemon, zested
  • 2 T chopped green onion
  • 1 c. plain greek yogurt
  • 4 slices bacon
  • cheese, cayenne, salad greens (optional)

Preheat oven to 425 F.  Cut the potato like you’re cutting it into rounds, but only cut about 2/3 of the way down, so the potato stays technically in one piece.  Cut 1/8″ thick partially-attached “slices” all the way down the potato.

Heat ghee in pan, then add garlic and shallots.  Do not cook, but thoroughly melt ghee and coat garlic and shallots.  Brush potatoes with the ghee mixture, getting some of the shallot/garlic bits left in between the “slices.”  Coat outsides thoroughly with ghee, then bake for 50 minutes.

Cook bacon in pan until 75% done, then remove from heat.  Cut into 1″ squares; set aside.

If desired, season greek yogurt by adding spices (such as rosemary), or blending it with goat cheese and capers, or stirring in random things from the back of your fridge.

After potatoes have baked for 50 minutes, add bacon squares between the “slices” and bake for an additional 10-15 minutes, or until fork tender.

Garnish with greek yogurt, lemon zest, any desired cheese, and a sprinkle of cayenne.  Serve on a bed of salad greens, such as collard or kale.

Source: I dumbed-down this recipe: http://kitchenofzig.wordpress.com/2013/05/01/loaded-hasselback-sweet-potato/

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