Preheat the oven to 450F. Prick the potatoes all over with a fork, and roast for 30 minutes until soft when poked with a fork. Remove from the oven and let cool until you can handle them, then cut the potatoes in half.

While the potatoes are cooling, fry the onions. Heat ½ inch of olive oil in a skillet over medium-high heat and prepare a plate with some paper towels for draining the onions once fried.

Combine the flour and seasoned salt in a small dish, then toss with the onions. When the oil is hot, fry the onions in small batches (just one layer at a time in the oil) for about 2 minutes on each side until golden. Remove to the paper towels and let rest while you finish the rest of the potatoes.

In a separate skillet, heat a drizzle of oil and the garlic over medium heat until fragrant. Add the spinach and the cream and stir for 2 minutes to wilt the spinach. Sprinkle with salt. Scoop the flesh out of the sweet potatoes, leaving a little border in the skin, and mash the sweet potatoes into the spinach mixture. Taste and add more salt or pepper if you'd like.

Scoop the sweet potato mixture back into the potato skins and top with the crispy onions. Arrange on a baking sheet and bake at 375F for 10 minutes (or more, if needed) until the potatoes are hot all the way through and the onions on top are even more crispy.

Serve as a vegetarian main dish or with sliced steak (or any protein that you like). Enjoy!