By twice-baking these potatoes, the skin gets extra crispy and the interior extra tender. Top these potatoes with your favorite ingredients for a truly delightful meal or side dish. 

Kimberley Hasselbrink
Recipe by Health January 2015

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Recipe Summary test

prep:
15 mins
stand:
25 mins
cook:
1 hr 20 mins
total:
1 hr 60 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Rinse sweet potatoes and prick them a few times with a fork. Roast in a baking pan until tender, 45 to 60 minutes. Let cool for about 20 minutes.

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  • In a medium skillet, warm oil over medium-low heat. Sauté onion until soft, about 5 minutes. Add kale; sauté until wilted, 1 to 2 minutes.

  • Slice sweet potatoes in half lengthwise, carefully hollow out with a spoon and place flesh in a large bowl. Add kale mixture, yogurt, Parmesan, thyme and salt; mix thoroughly.

  • Carefully spoon a quarter of filling into each potato skin. Top with feta and return to roasting pan. Bake until cheese is golden and sweet potatoes are thoroughly warmed, 15 to 20 minutes. Let cool for 5 minutes; serve.

Source

Recipe adapted with permission from Vibrant Food, written and photographed by Kimberley Hasselbrink (Ten Speed Press, copyright 2014).

Nutrition Facts

239 calories; fat 11g; saturated fat 5g; protein 8g; carbohydrates 29g; fiber 4g; cholesterol 24mg; iron 1mg; sodium 643mg; calcium 219mg.
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