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Stuffed sweet potato skins
Sponsored by:
These crispy sweet potato skins are stuffed with a mix of yogurt, lemon juice, mozzarella, sautéed spinach, kale and chickpeas.
YIELDS
2
Ingredients
- 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
Directions
- 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!
