I grew up in the South where many dinners were some sort of stuffed potato. Usually it included sour cream and cheese. I wanted to make a healthy version of this comfort meal.
- Sweet potatoes (one for each serving, medium to large)
- Cooked chicken (I usually roast a chicken the night before and use the leftovers for this)
- Olive Oil
- Salt and Pepper
- Sauerkraut (optional)
Preheat oven to 425 F. Scrub sweet potatoes leaving skin on. Place them on a baking sheet or oven dish, use a fork to make some holes in them, drizzle with olive oil and place in oven. These will take about an hour depending on size.
While potatoes are cooking, wash and rinse kale and cabbage. In one fry pan put the kale with some olive oil and in another place chopped up cabbage with olive oil. Sauté them both in their separate pans, turning off kale once it’s reached your liking (I cook mine a bit longer to get it a bit crunchy.) Once cabbage is wilted, add cooked chicken and salt and pepper and stir until heated.
Once potatoes are done, layer and enjoy.