Sweet Potato Skins with Kale & Feta

Ingredients

• Gluten-free nonstick cooking spray
• 4 medium sweet potatoes, scrubbed and pierced several times with a fork
• ½ tablespoon extra-virgin olive oil
• 1/3 cup chopped yellow onion
• ½ bunch kale, stemmed and chopped
• ½ cup chopped roasted red peppers
• 1/3 cup spicy roasted pumpkin seeds, roughly chopped (or plain roasted pumpkin seeds plus ¼ teaspoon crushed red pepper)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 ounces crumbled feta cheese

Directions

1. Preheat the oven to 400ºF.
2. Place the potatoes on a foil-lined baking sheet coated with cooking spray.
3. Bake for 45-50 minutes or until tender. Remove from oven and cool completely.
4. In a nonstick skillet, heat the olive oil over medium.
5. Sauté the onions until lightly browned, about 3 minutes.
6. Add the kale and continue sautéing until tender and wilted, 8-10 minutes more.
7. Stir in the roasted peppers and pumpkin seeds. Remove from heat.
8. Move the oven rack to the top level and turn the oven to broil.
9. Cut each potato in half lengthwise and scoop out most of the flesh, leaving a ¼-inch thick shell. (Reserve flesh for another use.)
10. Cut each scooped-out potato skin in half and arrange halves, cut side down, on the foil-lined baking sheet.
11. Mist the tops with cooking spray and sprinkle evenly with salt and pepper.
12. Broil for 3-5 minutes, until browned and crisp.
13. Remove from the oven and carefully turn the potatoes over with a spatula.
14. Divide the kale filling evenly among the potatoes and sprinkle with feta.
15. Return to the oven and broil for another 3-5 minutes, until the cheese begins to brown.
16. Serve warm.

Servings

Serves 8 (2 pieces per serving)

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