These crispy sweet potato skins are stuffed with a mix of yogurt, lemon juice, mozzarella, sautéed spinach, kale and chickpeas.
2 large sweet potatoes
1 1/2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon lemon juice
2 cups baby spinach
2 cups finely sliced kale, ribs removed
1/4 cup low or full fat Greek yogurt
1 cup chickpeas
1/2 cup shredded Black Diamond Pizza Mozzarella shredded cheese
Salt and pepper, to taste
Preheat the oven to 350° F.
Wash sweet potatoes and pierce holes into them using a fork, then bake on a parchment-lined baking sheet for 45 minutes, or until fork tender. When done, cut in half and set aside.
While potatoes bake, sweat the garlic and onion with olive oil over medium heat until soft and translucent.
Add the kale and spinach and cook for another four minutes, until the greens have cooked down. Set aside in a colander to drain any excess water.
Scrape the flesh out of the baked sweet potato, leaving the skin and just enough flesh that it can stand alone.
Mash the scooped-out sweet potato with yogurt, lemon juice and Black Diamond Pizza Mozzarella shredded cheese. Fold in the chickpeas, and cooked greens mixture, and season to taste with salt and pepper.
Drizzle the skins with some good olive oil and bake for five to 10 minutes until they start to crisp.
Remove skins from the oven, and fill each skin with the cheese chickpea mixture.
Top with some more Black Diamond Pizza Mozzarella shredded cheese and bake again for 10 minutes, or until cheese is melted and hot. Serve and enjoy!