I had a couple of baked russet and sweet potatoes left over from another meal. Sliced each in half and scooped out the middles. Preheated oven to 350'.
My new love: plain, Greek yogurt. Better numbers on the nutrition data than sour cream, useful in it's place. I mixed about 2TBSP to each bowl of mashed potatoes. Into the sweet potatoes I added some cinnamon, brown sugar and softened butter. To the russet potatoes, I also added butter and garlic powder.
Spooned the mixtures back into the shell halves, sprinkled the russet with cheese and the sweet with pecans.
Rubbed some thinly sliced, boneless pork chops with a seasoning blend,
Bouquet Garni.
Put potatoes and pork into oven. Bake pork chops for about 15 mins on one side, then turn over and put back into oven.
After about another @15 mins (depends on thickness), smear a heavy TBSP over each.
Have you tried those new Dole, Chopped Salad mixes? I had a really great coupon and they were on sale... this was the bbq ranch. Really good. We fight over it.
Lots of flavor going on here. The meat is sweet and savory, the potatoes sweet OR savory, and the salad crunchy and smoky.
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