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Kale Double Baked Stuffed Potatoes

Kale Double Baked Stuffed Potatoes

The potato is a most versatile vegetable – it can be baked, boiled, fried, mashed, smashed and shredded – and yet, at the times, the tuber can suffer from being a buffet bore. Well, here's one surprising spud, a brow-raiser, a potato bursting with pizzaz. Baked until tender, the russets are scooped out and mashed with leafy green kale, creamy fontina cheese, buttermilk and sour cream, then put in the oven again until golden. Still not shocked? These potatoes can be prepped in advance and thrown in the oven for the second baking just before guests arrive. How's that for one exciting hot potato?

Bite Me Bit

"If I woke up tomorrow with my head sewn to the carpet, I wouldn't be more surprised than I am now."

- Clark Griswold (actor Chevy Chase) in the 1989 movie Christmas Vacation

Ingredients

4 large russet potatoes, scrubbed
2 tsp olive oil
½ cup water
4 cups chopped kale, loosely packed, thick ribs and stems discarded
2 tbsp butter, softened
¾ cup buttermilk
½ cup sour cream
1 ½ cups chredded Fontina cheese
2 tbsp finely chopped green onions
¾ tsp kosher salt
½ tsp freshly ground black pepper
6 tbsp freshly grated Parmesan cheese

Directions

1) Preheat oven to 400°F. Rub the outside of each potato with olive oil and pierce each with a fork several times. Bake 50-60 minutes, until fork tender.

2) While potatoes are baking, in a medium sauce pan, bring ½ cup water to a boil over high heat. Reduce heat to low, add kale, cover and cook 2-3 minutes, until kale turns bright green. Drain, dry well and set aside.

3) Remove potatoes from oven and let cool until you can handle them. Cut potatoes in half lengthwise and scoop out flesh leaving ¼ inch potato flesh on bottom and sides of the potato skin. Place potato flesh in a large mixing bowl and mash with butter, buttermilk and sour cream until desired consistency. Gently fold in cooked kale, Fontina, green onions, salt and pepper. Discard 2 potato halves so you have more stuffing for the remaining 6 skins. Mound the mixture in potato shells, sprinkle each with 1 tbsp Parmesan and place on a baking sheet. Bake at 400°F for 15-20 minutes until golden on top.

Serves 6

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