Cheesy Stuffed Sweet Potatoes

preparation

With a fork pierce your potatoes a few times and place on a foil lined baking sheet. For extra crispy skins, rub with olive oil and sprinkle with sea salt. Bake 45-60 minutes until tender. Once your potatoes are done baking, allow to cool slightly and slice vertically.

Now prepare the cheesy stuffing. Remove the middle stem from each leaf and wash thoroughly. Chop into small pieces. For bright green and super tender kale, blanch the kale. Bring a small pot of water to a boil and add your kale until bright green and tender, approx. 5 minutes. Transfer the kale to a bowl with ice cold water to stop h toe cooking process. Drain and set aside.

In a skillet, add some olive oil, heat over medium low heat then sauté the garlic for 2 minutes, pour in heavy cream and 90% of the kale and keep heat at a simmer. Season with salt and pepper, to taste. Cook until cream begins to reduce and thicken. Stir in the Castello Havarti cheese and add any additional seasoning to taste, if desired.

Now add the cheesy kale mixture into the sweet potatoes, garnish with crumbled cooked bacon and extra chopped cooked kale. For a kick, add a sprinkle of crushed red pepper flakes!