Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Prick potatoes all around with a fork and place on the prepared baking sheet.

Bake at 350°F for 1 hour or until fork tender.

With 15 minutes left, heat a large sauté pan over medium-high.

Add 2 tablespoons evoo and sauté mushrooms for 10 to 15 minutes or until golden brown.

Meanwhile, in a medium bowl combine lemon juice, garlic, chipotle, basil, cumin, chili powder, salt, pepper, and spinach or broccoli.

Add to browned mushrooms and stir until heated through.

Remove sweet potatoes from the oven, slice lengthwise to form a pocket and fill with mushroom mixture.

Sprinkle with shredded cheese and place back in the oven for 5 to 10 minutes more or until cheese is melted.

Serve with fresh cilantro.

Nutritional information per serving: 310 calories, 16 g fat, 19 mg cholesterol, 488 mg sodium, 34 g carbohydrates, 7 g fiber, 7 g sugar, 10 g protein

Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD.