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Ingredients
- 4 strips bacon, small dice
- 2 large sweet potatoes, scrubbed
- 1 tsp extra virgin olive oil
- 1 French shallot, finely chopped
- 4 cups kale, roughly chopped
- 1/2 cup light 5% sour cream
- 1 cup chickpeas
- 2 tbsp iSpice WellnessTM Pork Seasoning*
- 1/4 cup marbled cheddar, shredded
- 1/4 cup fresh chives, finely chopped
- Cooking spray
Directions
Step 1
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 2
Poke holes all over sweet potatoes with a fork and place on baking sheet. Bake for 50-60 minutes, until fork tender. Let cool before cutting in half.
Step 3
Heat olive oil in a large pan over high heat. Cook bacon until crispy and remove from pan with a slotted spoon.
Step 4
Add shallot to pan and cook until starting to brown, drop in kale and cook until wilted, about 5 minutes. Remove from heat.
Step 5
Add chickpeas, sour cream and iSpice WellnessTM Pork Seasoning* to kale and mash using a potato masher.
Step 6
Scoop flesh from the sweet potatoes almost down to the skin, leaving just enough flesh so potatoes stand without buckling. Spray the empty skins with cooking spray and return to oven for 5 minutes or until crispy.
Step 7
Add potato flesh to kale and mash with potato masher until very well blended.
Step 8
Divide the mashed potato mixture equally between baked skins and sprinkle with shredded cheese. Bake for 5-8 minutes or until bubbly and starting to brown.
Step 9
Serve hot topped with reserved bacon bits, fresh chives and more sour cream.
