Topping ideas: sliced green onionsvegan sour cream, crushed hazelnuts, red pepper flakes, etc.
Preheat oven to 400 degrees F.
Place potatoes on a baking sheet and bake for 40 - 60 minutes until fork tender. Remove, let cool for 5 minutes, then slice in half lengthwise and scoop out the flesh into a mixing bowl.
Return skins to baking sheet, flesh side up and bake for 5 - 10 minutes until crispy.
While skins are cooking, prepare the filling. Cook the garlic and kale together in a nonstick skillet until the kale has wilted, about 2 minutes. Transfer kale to mixing bowl with sweet potato, add quinoa, tahini and water and mix to combine. Season with salt and pepper.
Remove skins from oven and evenly distribute mixture into each of them. Sprinkle with cheese and return to oven for 5 minutes until cheese has melted.
Let potatoes cool for 5 - 10 minutes before serving.