Serves about 4 as a meal, more as an appetizer

Notes: If you serve this as an appetizer, use small potatoes (increase the number) or cut each skin into smaller pieces. If serving as a meal, serve alongside a salad.

What You Need 
4 to 6 medium sweet potatoes (about 2 pounds – make sure they are all around the same size) 
1 shallot 
About half a bunch kale (enough for 2 cups kale) 
1 cup chickpeas (canned or cooked) 
1 cup shredded cheese
3/4 teaspoon kosher salt 
Fresh ground pepper 
Olive oil 
Sour cream and green onions, to garnish

What To Do

1  Preheat the oven to 400°F. Wash the sweet potatoes, and prick them with a fork. Rub them with oil, and sprinkle with some kosher salt and pepper. Bake for 40 to 45 minutes, until tender.

2  Meanwhile, finely chop the shallot. Roughly chop the kale. In a medium saucepan, heat 1 tablespoon of olive oil. Saute the shallot until soft, about 1 to 2 minutes. Add the kale, and saute for a few minutes, until tender. Set aside.

3  When the potatoes have finished baking, remove them from the oven and let them cool a bit. Cut them in half and scoop out about 1/2 of the inside, making sure to keep a layer of sweet potato within the skin so that it can stand on its own. In a bowl, mash the sweet potato, then add 1 cupchickpeas (drained and rinsed, if using canned), 1 cup shredded cheese, kale, 3/4 teaspoonkosher salt, and fresh ground pepper.

4  Fill each potato skin with the filling (you may have some left over). If desired, you could top with more shredded cheese as well (though we did not). Bake until heated through, about 15 minutes. Serve hot, garnished with sour cream and sliced green onions.