Double-Stuffed Sweet (and Russet) Potatoes

Double-Stuffed Sweet (and Russet) Potatoes! Are you ready? They’re deliciously simple, and so good!

They start with frozen vegetables. And although you can (and I have) made these with only sweet potatoes or only russet potatoes, I can say that using half sweeties and half russets is my favorite. There is something about combining sweet potatoes with white potatoes that’s hard to beat, but they really are wonderful in any iteration.

I like to make a batch or two of these to enjoy all week long. Double this recipe if needed. Add a huge salad, and this meal is ready for company. I have a feeling they may turn up on our Thanksgiving table this year too.

Finishing ideas: top these with fresh herbs, or mustard, or a creamy drizzle of unsweetened plain yogurt. Or ladle your favorite delicious soup on top for an unforgettable meal.

Enjoy, and please let me know if you try them!

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DOUBLE-STUFFED SWEET (AND RUSSET) POTATOES

Servings: 4
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2 medium sweet potatoes
2 medium russet potatoes
1 large shallot, finely sliced
12 ounces frozen spinach
12 ounces frozen riced cauliflower
kosher salt and black pepper, to taste
dash Cajun seasoning, to taste

Instructions

Preheat oven to 400 degrees. Prepare sweet potatoes and russets for baking by washing well, and poking several times with a knife so that steam can escape during baking.

Bake until fork tender. This will usually take around an hour (and sometimes longer) depending on the size of your potatoes. You can begin to check at around 50 minutes. (I like to use a roasting pan or silicone baking tray so that any juices that may bubble through won’t drip in the oven).

Once potatoes are fork tender, remove from oven and allow to rest.

While potatoes are baking, heat a large nonstick sauté pan (my new kitchen favorite is Zavor Noir) over medium high heat. Add shallots, and over the shallots, add frozen spinach and frozen riced cauliflower, and distribute well.

Dry sauté together, until shallots become golden, scraping the pan as needed while it cooks until all moisture from the vegetables has been absorbed. Remove from heat. Season with salt and pepper, and a dash of Cajun seasoning.

Once potatoes are cool enough to touch, slice each one lengthwise. Scoop insides of potatoes into a large bowl, being careful not to tear the skins. Leave a small rim of potato intact for support.

Sprinkle the base inside each potato skin with salt, and set aside.

Mash the sweet potato/russet potato flesh in a bowl with a fork or potato masher. Season with salt and pepper, and a dash of Cajun seasoning. Add sautéed vegetables to the potatoes and combine well.

Spoon potato mixture back into the potato shells evenly, until each is rounded and almost overflowing.

Warm briefly – in the oven, toaster oven, microwave or air fryer – until heated all the way through. Serve immediately.