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Stuffed with a bunch of lacinato kale, these potatoes are tasty and seem indulgent, but have enough green to be wholesome. Serves 3 as a hearty main, or 6 as a side.
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Ingredients
For 3 COM_JOOMRECIPE_SERVING_TYPE_
twice-baked-potatoes-with-kale
- 3 russet potatoes
- 1 bn lacinato kale
- coarse salt
- 1 T olive oil
- 1 T butter
- 1 leek
- 1 c coarsely grated sharp cheddar
- 2/3 c finely grated Parmesan
- 2/3 c cream cheese
- 3/4 c sour cream
- black pepper
Twice-Baked Potatoes with Kale Directions
- Preheat oven to 400˚F. Bake potatoes for 1 hour to 1 hour 15 minutes until tender, and can easily be pierced with a paring knife.
- Heat a skillet over medium-high, and add the kale with a pinch of salt. Cook, stirring, until the leaves are wilted. Transfer to a colander, and when cool enough to handle, squeeze out excess water. Transfer to a cutting board and finely chop.
- Slice leeks in half lengthwise (so you have quarter-stalks), and thinly slice. Melt the butter and oil in skillet over medium heat. Add the leeks and reduce heat to medium-low. Cook until tender, 10-15 minutes, stirring frequently to avoid browning. Transfer the chopped kale back into the skillet and stir to combine. Transfer the mixture to a bowl.
- Combine the grated cheddar and Parmesan in a small bowl. Set aside.
- When potatoes are cool enough to handle, halve lengthwise and scoop out much of the potato, leaving a shell about ¼-inch thick, placing the potato in the bowl with the kale-leek mixture. Transfer the potato shells to a baking sheet. Mash the potatoes, kale, and leeks together until smooth, then fold in the sour cream, ¾ of the grated cheese mixture, and plenty of salt and pepper. Scoop the filling into the potato skins and sprinkle with remaining grated cheese. Bake 20-30 minutes, until crispy and golden on top.