4 small sweet potatoes, scrubbed well and patted dry 1lb kale, stemmed 7 ounces low-sodium ham, cut into ½ in cubes 6 ounces shredded low-sodium mozzarella cheese, divided 1 cup cubed pineapple 4 green onions, trimmed and minced
Hawaiin Sweet Potato Skins Nutrition per serving: 365 calories, 9g fat, 27g protein, 47g carbohydrate, 7g fiber, 537mg sodium Makes 4 servings (2 potato halves and 1 cup kale)
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1.
Preheat oven to 400 degrees F. Pierce each potato several times with a fork and transfer directly to rack in center of oven. Bake until soft, about 45min.
2.
Meanwhile, heat a large nonstick skillet on medium. Rinse kale well; do not shake or pat dry. Chop coarsely and add to skillet. Cover and cook, turning occasionally with tongs, for 10 minutes. Remove from heat.
3.
Remove potatoes from oven and let cool on a wire rack for 5 minutes. Reduce oven heat to 375 degrees F. Transfer potatoes to a cutting board, carefully halve lengthwise and scoop flesh into a large bowl, being careful not to scrape skins. Use potato masher to mash flesh well. Stir in ham, 4 ounces mozzarella and pineapple. Spoon mixture into skins and top with remaining 2 ounces mozzarella, dividing evenly. Transfer to a baking sheet and bake for 20 minutes, until mozzarella is golden brown. Remove from oven and top with onions, dividing evenly. Divide potatoes and kale among serving plates.