Preheat your oven to 180C fan/ gas mark 5.
Place the sweet potatoes onto a baking tray and rub with 1 tbsp of olive oil and 0.5 tsp salt.
In a bowl, mix together the onions with the remaining olive oil, salt and lemon juice then spread out onto a separate baking tray. Pop both trays in the oven.
Meanwhile, bring a large pan of salted water to the boil and blanch the kale for 30 seconds, drain, rinse under cold water and drain again. Squeeze out the remaining water by hand.
After 30 minutes, remove the onions from the oven and set aside. Continue baking the potatoes for 15 minutes or until tender.
Heat 1 tbsp of olive oil in a large frying pan. Add the garlic and chilli and sauté for 1 minute. Then add the kale and stir-fry for 3-5 minutes until warmed through. Season to taste.
Scoop over the potato cores into a large bowl, and season with salt and pepper. Stir in the kale and onions then arrange the mixture back into the potato skins. Transfer to a serving plate and crumble over the Apetina.
Serve with a rocket salad, drizzled with a balsamic glaze.
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