Hiiii, internet!!
Sorry I have been away...for SO long...more than two months with no new recipes! I can't believe it.
Actually, I can! Because during this time away, I was barely keeping my sanity as I was planning a wedding, getting married, and whisking away to Iceland for a honeymoon! November 1, 2015 was the day I married my best friend and became Mrs. Beaudoin. Everything was perfect and magical (sorry to be cliche); nearly two years of planning really paid off!
Of course, now I am in what many people told me would be a post-wedding depression and in an effort to occupy my now-free time, I am 100% ready to start cooking again!
Fall is my favorite time of year for cooking and eating (and drinking pumpkin spice lattes!) I whipped these tasty Chicken, Cheddar, and Kale Twice-Baked Sweet Potatoes for a quick lunch this week and I think you're going to love them.
Twice-baked potatoes are especially fun because of how customizable every recipe is. You can easily make these with regular potatoes, or ground turkey, or spinach. They are a perfect light lunch, and they also would make a tasty dinner when paired with a crunchy salad and warm dinner rolls.
Since sweet potatoes are inherently, well, SWEET, I wanted to pump up the spicy and savory components of the filling. Kale is so loved right now and I love how this sturdy leafy green stands up to the richness of the sweet potato. Plus, any edges of kale get crisped up for a much needed crunch. Chopped green peppers pump up the crunch and give a great freshness to the dish. Cheddar makes everything better, and I used an extra sharp variety for extra flavor. Leftover rotisserie chicken is the perfect protein for the potatoes. Also be sure not to skimp on the black pepper, crushed red pepper and chili powder - flavor explosion!
