Twice baked potatoes are an American favorite, but can often be filled with cheese, sour cream and other decadent, fattening goodies. While that can be a real treat, a few substitutes can make this dish both equally delicious and extremely healthy. Try this spin on the American classic and you will not only have a great-tasting dish that your friends will love, but you’ll also have an impressive, healthy creation perfect for the fall!
Prep Time: 5 minutes
Cook Time: 50-60 minutes
Total Time: 60-65 minutes
3 medium sweet potatoes
1 medium onion (roughly diced)
1 bunch kale
1 dollop Greek yogurt
Spray of olive oil
½ cup white cannellini beans
Salt and pepper to taste
- Preheat oven to 400°F.
- Wash and dry sweet potatoes then poke holes in them with a fork.
- Place in the oven on a foil covered baking sheet for 45 min or until soft to the touch.
- 10 minutes before the potatoes are done, spray oil in a pan over the stovetop on medium heat.
- Add onions and cook for 5-7 minutes until they start to brown.
- Add some salt, pepper and garlic powder.
- Add 2 tablespoons of water to the pan and toss in kale. Cover with lid.
- Once kale is wilted, add cannellini beans and stir. Then turn off the heat.
- Take potatoes out of the oven and allow them to cool for 5 minutes.
- Slice them in half and gut them. Put the insides in a separate bowl and mash until smooth.
- Add a dollop of plain non-fat Greek yogurt. Then add the onions, kale, and cannellini beans. Stir until all combined.
- Add mixture back to sweet potato skins and put back in oven for another 10 minutes.
- Remove from oven and serve (you can add a sprinkling of shaved Parmesan cheese if you’d like)!
Tip: If you don’t like onions, kale, or beans, you can substitute with tomatoes, mushrooms or diced tofu.