Loaded Baked Sweet Potato

If you are looking for something quick and easy for a Sunday night meal that is filling and quick to make you cannot go past Loaded Potatoes.  There are many different variations of loaded potatoes.  Some of my favourites are Chicken and Corn, Beef and Kidney Bean or Caramelised Onion, Capsicum and Beef.  Tonight we had Salmon & English Spinach Baked Sweet Potatoes.  If you are looking for a vegetarian option just substitute the salmon for lentils, chick peas or brown rice. I prefer to use fresh salmon or tuna but if you are unable to then canned is fine as long as there are no added preservatives.

Loaded Sweet Potato

• 2 medium Sweet Potatoes
• 1 piece of fresh Salmon
• 1 bunch of English Spinach
• 1 small Onion
• 2 tablespoons Sour Cream or Creme Fresh
• 1/4 cup Parmesan Cheese

When making these potatoes I usually use left overs from the night before.  If this is not an option wrap your sweet potato (whole) in baking paper and microwave on medium heat until soft when squeezed.  Pan fry Salmon until cooked.  Gently saute onions and English Spinach in the same pan until softened.  Slice potatoes in half length ways and scoop out center into a bowl.  Add the flaked salmon, spinach, onion and sour cream to the sweet potato.  Mix until combined.  Scoop mixture into hollowed out sweet potatoes and sprinkle Parmesan cheese over the top.  Bake in a 180 degree oven until cheese is golden.  These are delicious on their own but can be served with a side salad or steamed vegetables.