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Kale and Smoked Cheddar Twice Baked Potatoes Recipe

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3.9 from 9 reviews

  • Author: Lea
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

These Kale and Smoked Cheddar Twice Baked Potatoes offer a comforting and flavorful side dish featuring tender russet potatoes loaded with sautéed kale, creamy Greek yogurt, and sharp smoked cheddar cheese. Perfectly baked to golden perfection, they bring a healthy twist to classic twice baked potatoes with added greens and rich, smoky cheese.

Ingredients

Potatoes

  • 4 russet potatoes
  • Olive oil for brushing
  • Kosher salt and pepper, to taste

Kale Filling

  • 5 cups chopped kale
  • ½ tablespoon olive oil
  • ½ cup plain Greek yogurt (any variety works)
  • ½ cup milk (any variety works)
  • 2 tablespoons unsalted butter, softened
  • 4 ounces freshly grated smoked cheddar cheese, plus more for topping
  • Chopped chives, for topping

Instructions

  1. Prep and Bake Potatoes: Preheat the oven to 400 degrees F. Poke a few holes in each russet potato using a fork. Rub the potatoes with olive oil and season with kosher salt and pepper. Place them on a baking sheet and bake for 1 hour, or until the potatoes are cooked through and tender. Remove from oven and allow to cool slightly.
  2. Sauté Kale: While the potatoes bake, heat ½ tablespoon olive oil in a skillet over medium heat. Add the chopped kale along with a pinch of salt and pepper. Cook the kale until wilted, about 6 to 8 minutes, then remove from heat.
  3. Prepare Potato Filling: Carefully slice each baked potato in half lengthwise. Using a spoon (a serrated grapefruit spoon works well), scoop out the insides leaving the potato skins intact to hold the filling. Place the scooped potato flesh into a mixing bowl or the bowl of an electric mixer equipped with a paddle attachment.
  4. Mix Filling: Add the Greek yogurt, milk, and softened unsalted butter to the potato flesh. Beat the mixture until smooth and creamy. Fold in the sautéed kale, freshly grated smoked cheddar cheese, and season with a generous pinch of kosher salt and pepper. Taste and adjust seasoning as needed.
  5. Assemble and Bake Again: Spoon the filling back into the potato skins, distributing evenly. Top each filled potato half with additional smoked cheddar cheese. Return the potatoes to the oven and bake for 20 minutes, or until the cheese topping is slightly golden and everything is heated through.
  6. Finish and Serve: Remove the twice baked potatoes from the oven and garnish with chopped fresh chives. Serve warm as a satisfying side dish.

Notes

  • For best results, use russet potatoes as they have a fluffy texture ideal for twice baking.
  • You can substitute milk and yogurt with dairy-free alternatives if desired.
  • Ensure kale is well cooked and wilted to avoid toughness in the filling.
  • The smoked cheddar adds a unique savory flavor; regular cheddar can be used but will change the taste profile.
  • Use a spoon with a comfortable grip to scoop potatoes without breaking the skins.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/kale-and-smoked-cheddar-twice-baked-potatoes-recipe/