Twice Baked Sweet Potatoes with Chicken & Kale


Yield: 4

2 large sweet potatoes; washed and cut in half vertically
1 cup non-fat plain Greek yogurt
2 cups cooked kale; chopped
2 Tbsp green onions; chopped
8 chicken tenders; chopped
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tsp olive oil
2 Tbsp mozzarella cheese (for topping)

1. Preheat oven to 450 degrees F. Cut potatoes in half vertically to speed up the cooking time. Bake in oven for 30-40 minutes or until soft.

2. In the meantime, in a large frying pan, add olive oil and chopped chicken to pan. Season well with salt, pepper, and garlic powder. Once chicken is cooked (about 10-15 minutes) add in kale and green onions and sauté for another 3-4 minutes. Once cooked set aside. Once potatoes are cooked, let cool for 15 minutes. Then with a spoon, scrape out the middle and place potato filling in large bowl.

3. With a mixer or Kitchen Aid, mix the filling and yogurt together until combiner and season with more garlic powder, salt and pepper. Add chicken, kale, and green onions and mix until combined.

4. With a spoon, spoon out the filing and place back in potato shells, evenly. Sprinkle with cheese and reduce oven to 375 degrees F. Place back in oven for another 10 minutes! Enjoy!


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