Twice-Baked Sweet Potatoes with Sour Cream & Chives

Twice-Baked Sweet Potatoes with Sour Cream & Chives

Try incorporating more sweet potatoes into your meals–they're a fun change from a standard baking potato and bring gorgeous color to the table.

Serves: 8 Servings

Ingredients

  • 8 medium sweet potatoes
  • 4 Tbsp butter, softened
  • 1/4 cup sour cream
  • 2 Tbsp chopped chives
  • 1/4 tsp cayenne pepper
  • 1/3 cup grated parmesan cheese, divided
  • 1 cup chopped kale
  • 3/4–1 tsp salt
  • 1/4 tsp smoked paprika

Preparation

Preheat oven to 350°F.

Bake the sweet potatoes for 30–45 minutes. They should be tender but still somewhat firm. Let stand until cool enough to handle.

Cut the sweet potatoes in half lengthwise. Scoop out the potato flesh from eight of the halves into a mixing bowl, leaving a little bit of potato in each skin. Set these halves aside on a sheet pan. With the remaining eight halves, scoop out the potato flesh entirely into the mixing bowl and discard the skins.

Combine the scooped sweet potato flesh, butter, sour cream, chives, cayenne, half of the parmesan, kale, and salt in a stand mixer. Mix until smooth.

Load the sweet potato mixture into a piping bag. Distributing evenly, pipe the mixture into the eight scooped-out potato halves, then top with the remaining cheese and sprinkle with the smoked paprika. Bake the filled potato skins for 15–20 minutes, or until lightly browned.

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