Twice-baked sweet potatoes
Instructions:
- 4 medium sweet potatoes (about 8 ounces each);
- 1⁄4 cup heavy cream, warmed;
- 4 thick bacon slices, cut crosswise into 1/4-inch strips (about 4 ounces);
- 1 cup chopped onion;
- 2 garlic cloves, finely chopped;
- 3 cups stemmed and thinly shredded kale or other similar leafy green;
- 1⁄2 cup chicken or vegetable stock;
- 3⁄4 cup freshly grated aged Gouda or Gruyère cheese, divided;
- 1⁄4 teaspoon freshly grated nutmeg;
- Kosher salt and ground black pepper, to taste.
- Preheat the oven to 350 F. Pierce the potatoes in several places with a fork. Place in a single layer on the oven rack with a sheet of foil on the rack below to catch any drips. Roast the potatoes until tender, about 40 minutes. When cool enough to handle, cut each in half lengthwise and use a melon baller or small spoon to scoop out the flesh into a medium bowl, leaving a 1⁄4-inch-thick shell. Arrange the shells in a baking dish large enough to hold them upright in a single layer.
- Mash the potato flesh until smooth with a fork. Stir in the cream.
- Cook the bacon in a skillet over medium heat until crispy. Transfer with a slotted spoon to paper towels to drain.
- Pour off all but 1 tablespoon of the drippings and add the onion to the skillet. Cook, stirring often, until softened, about 8 minutes. Add the garlic and cook for 30 seconds. Stir in the kale and stock. Cover the pan and cook, stirring occasionally, until the kale is tender, about 15 minutes. Uncover and cook until any remaining liquid evaporates.
- Stir the kale mixture into the mashed sweet potatoes. Gently stir in the reserved bacon and 1⁄4 cup of the cheese. Season with the nutmeg, salt, and pepper. Divide the sweet potato mixture evenly among the 8 shells. Sprinkle the tops with the remaining 1⁄2 cup of cheese.
- Bake until the potatoes are heated through and the cheese is melted, about 30 minutes. Serve warm.
- Variation: You can omit the bacon and cook the vegetables in butter instead.