Sweet Potato Skins with Kale & Feta
Updated Jun 26, 2018, Published Feb 13, 2014
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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
- Preheat the oven to 400ºF.
- Place the potatoes on a foil-lined baking sheet coated with cooking spray.
- Bake for 45-50 minutes or until tender. Remove from oven and cool completely.
- In a nonstick skillet, heat the olive oil over medium.
- Sauté the onions until lightly browned, about 3 minutes.
- Add the kale and continue sautéing until tender and wilted, 8-10 minutes more.
- Stir in the roasted peppers and pumpkin seeds. Remove from heat.
- Move the oven rack to the top level and turn the oven to broil.
- Cut each potato in half lengthwise and scoop out most of the flesh, leaving a ¼-inch thick shell. (Reserve flesh for another use.)
- Cut each scooped-out potato skin in half and arrange halves, cut side down, on the foil-lined baking sheet.
- Mist the tops with cooking spray and sprinkle evenly with salt and pepper.
- Broil for 3-5 minutes, until browned and crisp.
- Remove from the oven and carefully turn the potatoes over with a spatula.
- Divide the kale filling evenly among the potatoes and sprinkle with feta.
- Return to the oven and broil for another 3-5 minutes, until the cheese begins to brown.
- Serve warm.
Servings
Serves 8 (2 pieces per serving)
