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Kale & Cranberry Stuffed Sweet Potatoes

1 hr Total time 10 Minutes Prep time 50 Minutes Cook Time 316 Calories 6 Servings


Allergens: Eggs, Milk and Other Dairy


  1. Preheat oven to 425°F; line rimmed baking pan with parchment paper. Pierce potatoes all over with a fork and rub with oil; place on prepared pan and bake 50 minutes or until very tender.
  2. Cut lengthwise slit through top of each potato; cool slightly. With a spoon, carefully scoop out about 3 tablespoons of the inside portion of each potato to create a pocket (reserve for another use); with a fork, fluff inside of each potato.
  3. Prepare Sweet Kale Salad Kit as package directs in a large bowl; divide into potatoes and top with cheese. Serve potatoes immediately.
Fall Dinner Sides Vegetarian Milk and Other Dairy Eggs

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