Mediterranean Stuffed Sweet Potatoes

I am not one of those people who love their job. I wish I was. I don’t dislike it and I’m good at what I do but I am not passionate about the work and if I fall into an obscene amount of money, I will absolutely quit. That being said, I always dread the week back to work after the holidays. It’s a 3 day work week but, for me, those short weeks cause my food planning routine to fall apart. Many times I put off grocery shopping or meal prep. This is probably entirely due to my procrastination skills than being too busy. Either way, it’s always good to have a few recipes up your sleeve that can be whipped up with just a quick grocery store run on the way home from work. These potatoes are one of those recipes.

The potatoes look like a lot of effort when plated but are incredibly easy! It is almost no additional effort to make a few extra for lunch. Just cook a couple extra potatoes, season the interior, and save in fridge along with prepped toppings to reheat at work.

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Mediterranean Stuffed Sweet Potatoes

Serves 4

• 4 Sweet Potatoes

• 1 cup Greek yogurt

• 1 tbs fresh dill (1/2 tsp dried dill)

• 1 TBS fresh lemon

• 1 tsp minced garlic

• 1/4 cup grated cucumber

• 1 tsp olive oil

• ½ tsp sea salt

• ¼ tsp pepper

• 2 Gilberts Kale Chicken Sausages

• 1 cup fresh Spinach, chopped

• ¼ cup Olives, chopped

• ½ cup chopped Cucumber

• ½ cup chopped fresh Tomatoes

• ¼ cup chopped Red Onion

• ¼ cup crumbled feta (optional)

• 1 tsp olive oil (for step 5)

• ¼ tsp oregano

• ½ tsp sea salt

• ¼ tsp pepper

1. Wash potatoes and cook in microwave for 8-10 minutes or until tender (I usually start with 4 min, flip, and cook another 4 min. check and continue to cook until easy to squeeze)

2. While potatoes cook make the tzatziki sauce:

   • Mix 1 cup Greek yogurt, 1 tbs fresh dill (1/2 tsp dried dill), 1 TBS fresh lemon, 1 tsp minced garlic, 1/4 cup grated cucumber, 1 tsp olive oil, ½ tsp sea salt, ¼ tsp pepper. Chill

3. Chop cucumber, tomatoes, red onion and combine in a bowl with the feta. Keep in fridge until ready to use

4. Slice olives, chop spinach, and slice sausage

5. Warm skillet on high with a little olive oil. Add gilberts sausage and keep moving until it browns and gets crispy. (This is entirely optional as Gilberts is cooked. I like the crispy edges)

6. Slice open the potatoes, sprinkle interior with sea salt, black pepper, oregano.

7. Fill your potato by adding spinach (the heat of the potato will start to wilt it), then gilberts, then olives, tomato mixture and top with Tzatziki sauce