This recipe was inspired by one I saw on 100 Days of Real Food that used regular potatoes. I figured I could make it a little healthier and we were happy with the result! This was very easy and filling.
Kale and Bacon Stuffed Sweet Potatoes
serves 4
4 medium sized sweet potatoes
1 bunch of kale
2 shallots
1 package of nitrate free bacon
1/2 cup plain greek yogurt
Bake sweet potatoes in a 425 degree oven for about 45 minutes, or until tender. Set aside to cool.
Cook bacon in a skillet and set aside. While bacon is cooking, wash and chop the kale and finely slice the shallots. Drain all but 1 tablespoon of the bacon fat and reduce the heat to medium. Add the shallots and then the kale. Cook together until kale is wilted and shallots are soft, about 5-8 minutes. I added a splash of vegetable stock to deglaze the pan, but you could also use a little water to help steam the kale. Turn off the heat.
Once the potatoes are cool enough to handle, cut them in half and add the insides to the skillet with the kale and shallots. Make sure the sweet potatoes are mixed well with the kale and then add the greek yogurt. Crumble in the bacon. Once everything is combined and heated through, add the mixture back to the potato skins.
Enjoy!
