Hawaiian Sweet Potato Skins
Photo: Edward Pond
By Lisa Howard
Hands-on time: 25 minutes
Total time: 1 hour, 10 minutes
- 4 small sweet potatoes, scrubbed well and patted dry
- 1 lb kale, stemmed
- 7 oz low-sodium no-added-nitrate ham, cut into 1/2-inch cubes
- 6 oz shredded low-sodium mozzarella cheese, divided
- 1 cup cubed pineapple
- 4 green onions, trimmed and minced
- Preheat oven to 400°F. Pierce each potato several times with a fork and transfer directly to rack in center of oven. Bake until soft, about 45 minutes.
- Meanwhile, heat a large nonstick skillet on medium. Rinse kale well; do not shake or pat dry. Chop coarsely and add to skillet. Cover and cook, turning occasionally with tongs, for 10 minutes. Remove from heat.
- Remove potatoes from oven and let cool on a wire rack for 5 minutes. Reduce oven heat to 375°F. Transfer potatoes to a cutting board, carefully halve lengthwise and scoop flesh into a large bowl, being careful not to scrape skins. (TIP: If potatoes are hot, use oven mitts to hold in place while cutting.) Use a potato masher to mash flesh well. Stir in ham, 4 oz mozzarella and pineapple. Spoon mixture into skins and top with remaining 2 oz mozzarella, dividing evenly. Transfer to a baking sheet and bake for 20 minutes, until mozzarella is golden brown. Remove from oven and top with onions, dividing evenly. Divide potatoes and kale among serving plates.
Nutrients per serving (2 potato halves and 1 cup kale): Calories: 365, Total Fat: 9 g, Sat. Fat: 5 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 47 g, Fiber: 7 g, Sugars: 12 g, Protein: 27 g, Sodium: 537 mg, Cholesterol: 45 mg
COST PER SERVING
NOTE FROM THE DEVELOPER:
“In order to have soft-but-sturdy ‘crusts’ for your toppings, be careful not to tear through the skin when scraping out the flesh. And don’t skip eating the skins – they’re the best part!” – Lisa Howard