twice baked potatoes

Dec
2014
08

posted by on Cooking for 1, portions, side dish, vegetable, Vegetarian

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Twice Baked Potato

It’s been a while! I honestly haven’t found a lot of time or inspiration lately until I ran across this recipe from Smitten Kitchen. Made a slight mess of my kitchen but honestly, if you do some prep work the night before you’ll have an easy time putting this dish together. If you’re vegetarian I’d say this is hearty enough to have as a main course. I served half of the potato with a bowl of turkey chili and froze the rest for later baking.

What you’ll need:

  • 3 russet potatoes
  • 1 bundle of kale or spinach (at least 10 oz.)
  • sea salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 leek
  • 1/2 cup grated cheddar
  • 1/4 cup cream cheese
  • 3/4 cup sour cream
  • black or red pepper

Russet potatoesClean the potatoes really well and poke all over with a sharp knife or fork.

Place on a plate and pop in the microwave (if you don’t have a potato button, start out with ten minutes, flipping half way through).

Time to prep the filling!

Trim the kale from the stem. Do this by flipping the piece of kale over so the vein is facing up. Trim the leaves from both sides of the vein, discarding the vein and throwing the leaves into a bowl of cold water. Drain in a colander and set aside. **this step I prepped the night before and covered the bowl with saran wrap to keep in a bit of the moisture.**

wilted kale + leeksHeat a medium skillet over medium-high heat. Tear the kale into large chunks, sprinkle with sea salt and put the lid on. The kale will seem like a lot in your skillet, but it cooks down a lot.

When they’re nice and wilted, remove the leaves and set in a colander to cool.

Halve the leak lengthwise, only using the light green and yellow part. Give the halves a good rinse under cold water. Cut them in half again and slice thinly.

Heat your medium skillet again over medium heat, add your butter and oil. Once the butter is melted, add your leeks and turn the heat down to medium-low. Cook, stirring pretty frequently until the leeks are tend (about 10 minutes) like shown in the picture.

Your kale should be cool enough now. Wring out as much of the water from the leaves as possible and add it to the skillet with the leek, butter and oil. Mix this well with a wooden spoon just until everything is nice and combined and the kale is heated through. Transfer all of this to a nice big bowl.

Your potatoes should be cool enough now to handle. If you’re a little sensitive to the heat, use an oven mitt to help you out.

kale, leeks and potatoHalf each potato. Using a knife and spoon, trim all around the potato leaving about a 1/4 inch border of potato all the way around. Spoon the middle of the potato into the bowl with the greens.

With a fork, spoon, beater, whatever… mash together the potatoes, leeks and kale together until smooth.

Kale and potato mixtureStir in your sour cream + cheeses and salt and pepper.
Place the potato shells onto a baking sheet that’s covered with parchment paper.

Using a big spoon, fill the potato shells with the mixture until they’re full like shown. Use the back of your spoon to make sure to fill down into the potato.Potato Shell**if you’re going to freeze some of these halves, after this step place each half into a baggie of it’s own and pop it into the freezer for the 2nd baking in the oven.**

Top with left over cheddar cheese and baked for 20-30 minutes in a 400 degree oven. The cheese and top of the potato should be nice and golden!

See the original recipe from Smitten Kitchen.
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