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.