Cheesy, Creamy Kale Stuffed Sweet Potatoes
I've been away for quite a while (getting married, honeymooning and exciting things like that), but now I'm BACK with lots of wintery, baked deliciousness on my mind! My Le Creuset casserole dish is officially out of it's summer hibernation and I've been experimenting with seasonal goodies to create lots of thick, rustic soups and stews. All will be on their way to you soon!
I'm going to start off with a really simple recipe which I created when I was ill and needed all the goodness with a side of cheese! I absolutely love potatoes, they're so versatile, I've used sweet potato in this recipe but you could use white if you prefer. Potatoes are filling and warming which is perfect for this time of year too. After baking the pots, the flesh is mixed with cream cheese and kale before being popped back into the oven to bake with a melty, crunchy cheese and nut topping. D-elcious!
2 sweet potatoes
75g kale, tough stems removed
100g cream cheese, I used Philadelphia Garlic & Herb
50-75g cheese (I used a mix of blue & cheddar), grated or crumbled
A handful pine nuts
Preheat the oven to 180C fan. Prick the potatoes all over, place on a baking tray and pop in the oven. Bake potatoes for around an hour, or until tender. Remove from the oven and allow to cool for a few minutes before handling.
To get really tender but still vibrant kale, blanche the leaves for 5 minutes, drain and squeeze of excess moisture.
Carefully scoop out the flesh from the potatoes into a mix bowl. Mash, then mix with cream cheese and kale, season well.
Fill skins with the mixture, sprinkle with cheese and top with pine nuts. Return to the oven for 15 minutes or until cheese has melted and the tops are browning.