Twice-baked russet potatoes filled with broccoli, kale, sour cream, butter and cheddar.
Twice Baked Green Veggie Potatoes
Twice-baked russet potatoes filled with broccoli, kale, sour cream, butter and cheddar.
Ingredients
- 2 russet potatoes
- 1 cup broccoli
- 4 large leaves kale
- 1/2 cup sour cream
- 1/2 cup grated cheddar cheese
- 1/4 cup butter
- 1 tsp salt
- 1 tsp pepper
- hot pepper flakes optional
Instructions
- Preheat oven to 425°F.
- Scrub potatoes clean, dry and pierce several times with a fork.
- Wrap potatoes in foil, place on a baking tray and bake for 50–60 minutes or until tender.
- While potatoes bake, wash and dry the kale and broccoli.
- Remove and discard the thick inner stems from the kale. Finely chop the kale and broccoli and set aside.
- Slice cooked potatoes lengthwise and scoop the insides into a large mixing bowl.
- Add sour cream, butter, salt and pepper and mix until smooth and creamy.
- Fold broccoli and kale into the potato mixture.
- Scoop mixture back into potato skins, sprinkle with cheddar and bake another 10–12 minutes.
- Cool slightly before serving. Sprinkle with hot pepper flakes if desired.
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Source: New England Cheesemaking Supply Company
Category: Uncategorized