When we first started getting interested in food, the baked sweet potato became one of our favorite meals. Once we got over our initial fear, we became huge fans, especially with the sweet potato’s health benefits. (In fact, we loved them so much, we made a video in their honor.)
So it’s only fitting that our eye would be caught by the one thing better – loaded sweet potato skins.
One of our dear friends, Lindsay of the blog Pinch of Yum, has a fabulous recipe that caught our eye. We’ve been dying to make it since she posted it about a year ago. Not only is Lindsay a wonderful cook and food photographer, she’s one of the sincerely nicest people we know, and incredibly supportive though she lives miles away! (…in my homestate of Minnesota, no less!)
So, here’s our take on Lindsay’s potato skins! These skins are as delicious as they look – and as a plus, they’re healthy too! Contrary to the standard potato skin, they’re stuffed with chickpeas and kale, two of our favorite ingredients. (Come to think of it, one of our favorite soups also features this trio.)
Though they take a bit of time to prepare, but they’re every bit worth the effort! Thanks to Lindsay for the inspiration!
If you’re in Midwest America, kale is starting to come into season! Look for more recipes with kale and other dark leafy greens to come.Print
If you serve this as an appetizer, use small potatoes (increase the number) or cut each skin into smaller pieces. If serving as a meal, serve alongside a salad.
- 4 to 6 medium sweet potatoes (about 2 pounds – make sure they are all around the same size)
- 1 shallot
- 1/2 bunch kale (enough for 2 cups kale)
- 1 cup chickpeas (canned or cooked)
- 1 cup shredded cheese (we used a Mexican blend of Monterrey jack and cheddar)
- 3/4 teaspoon kosher salt
- Fresh ground pepper
- Olive oil
- Sour cream and green onions, to garnish
- Preheat the oven to 400°F. Wash the sweet potatoes, and prick them with a fork. Rub them with oil, and sprinkle with some kosher salt and pepper. Bake for 40 to 45 minutes, until tender.
- Meanwhile, finely chop the shallot. Roughly chop the kale. In a medium saucepan, heat 1 tablespoon of olive oil. Saute the shallot until soft, about 1 to 2 minutes. Add the kale, and saute for a few minutes, until tender. Set aside.
- When the potatoes have finished baking, remove them from the oven and let them cool a bit. Cut them in half and scoop out about 1/2 of the inside, making sure to keep a layer of sweet potato within the skin so that it can stand on its own. In a bowl, mash the sweet potato, then add 1 cup chickpeas (drained and rinsed, if using canned), 1 cup shredded cheese, kale, 3/4 teaspoon kosher salt, and fresh ground pepper.
- Fill each potato skin with the filling (you may have some left over). If desired, you could top with more shredded cheese as well (though we did not). Bake until heated through, about 15 minutes. Serve hot, garnished with sour cream and sliced green onions.
Adapted from Pinch of Yum
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.