Loaded Sweet Potato Skins with Kale

In Appetizers/ Main Courses

Loaded Sweet Potato Skins with Kale

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.

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Loaded Sweet Potato Skins with Kale


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  • Author: a Couple Cooks
  • Yield: 4 as a main, more as a side

Description

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.


Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

Adapted from Pinch of Yum

 

17 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    April 25, 2012 at 5:51 am

    These are so healthy and tasty looking – I love it!

  • Reply
    Heidi @ Food Doodles
    April 25, 2012 at 5:20 pm

    Yummy! I love this variation. I’ve been meaning to try some kind of sweet potato skins as well. They’re so pretty, not to mention delicious. I’m going to have to keep kale in mind – I always need more ways to use it up since it’s insanely cheap at our local market, I just can’t pass it up!

  • Reply
    Britt
    April 26, 2012 at 3:29 pm

    I haven’t been able to stop thinking about this recipe! I’ll be making it this weekend finally

  • Reply
    Lindsay @ Pinch of Yum
    April 26, 2012 at 11:41 pm

    You guys are too sweet. :) Thanks for the nice shoutout. I’m glad you liked them! Especially since you guys are the sweet potato experts!! Now you have to try the second version (yes, I did a second version) with chipotle peppers and black beans. So good!

  • Reply
    ATasteOfMadness
    April 27, 2012 at 8:17 am

    I have never tried any type of potato skins, but it sure looks tasty! Something to try out!

  • Reply
    Kristen @ Mind Your Bees and Trees
    April 29, 2012 at 10:39 am

    These look amazing! I looooove sweet potatoes and eat a baked sweet potato about 3 times a week. I can’t wait to try these loaded skins. Yum!!

  • Reply
    Eve
    April 30, 2012 at 7:01 pm

    Thanks so much for this recipe!! I made these last night as part of a going away dinner for my son who is going tree planting in Northern Ontario for 2 months. I didn’t add the chick peas or sour cream, and used light mozzarella cheese with some chili powder (didn’t have any Mexican flavoured cheese) as they were part of a full dinner. We all loved them.

    • Reply
      Sonja
      May 12, 2012 at 11:20 pm

      So glad you enjoyed them!! Glad to hear they worked out :)

  • Reply
    lemon recipes
    May 2, 2012 at 3:04 pm

    I’ll be making it this weekend finally

  • Reply
    Brooke
    May 3, 2012 at 8:33 am

    I saw these on Pinterest and made them for dinner last night. They were a hit! We’re always looking for good vegetarian dinners and these were tasty, filling, and healthy… perfect. Thanks for the great recipe; I think these will go into our regular rotation. Oh and for the first step, instead of baking the potatoes, I microwaved them until they were soft, turning them over once. Then I popped them in the oven after filling them. It was much faster and they still came out great.

    • Reply
      Sonja
      May 12, 2012 at 11:21 pm

      Wonderful! Yes, we love microwaving sweet potatoes too — though sometimes we find it takes longer than we thought for more than 1 sweet potato at a time (I think our microwave is a bit weak). How long did you microwave yours for?

  • Reply
    Melinda
    May 11, 2012 at 1:13 pm

    What a great idea! Can’t wait to try…love kale – especially kale chips. Thinking my almost 5-year old will love these. Try plain Greek Yogurt instead of the sour cream to squeak out even more healthiness!

  • Reply
    Gray
    May 31, 2012 at 9:16 am

    Hi! I’m new here and was reading this recipe (sounds AMAZING!). I noticed (and read) your bit about your fear of the sweet potatoes! That is really funny, because I used to think that the marshmallow stuff was awful too, but it was a huge part of my southern holiday traditions. I am now partial to making mashed sweet potatoes and using pecans and much less sugar and I was afraid that would not be an acceptable southern substitute, but it was well received! :) A healthy dose of pecans or walnuts are awesome on a baked/mashed sweet potato too!

    • Reply
      Sonja
      June 23, 2012 at 4:50 pm

      Haha, we’ve had a love affair with the sweet potato ever since we opened our mind to the new possibilities – glad to hear you love them too! Nice idea on the nuts too – thanks! :)

  • Reply
    Shannon
    September 17, 2012 at 5:36 pm

    Great idea! Am currently making this – and sampling along the way!
    Sure I made some adjustments (green onion instead of shallots, gouda for the cheese) but I wouldn’t have thought of the chickpea / cheese filling in a million years. Definitely a keeper!
    Thanks!

  • Reply
    Gayla
    October 18, 2012 at 5:46 pm

    Did you mash the chickpeas in with the sweet potato? It doesn’t say so, but I don’t see any whole chickpeas in the picture.

    • Reply
      Alex
      October 18, 2012 at 5:55 pm

      Nope, we just mixed them in. I think that the sweet potato just covered over everything in the pic!

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