Twice-Baked Potatoes with Kale

By • January 8, 2013 • 11 Comments


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Author Notes: Surf and turf is a Christmas Eve tradition at our house. A couple years ago it was lobster and filet; this year it was king crab and rib eye. It's a serious feast for a food-loving family. To accompany the spread, we whipped up some twice-baked potatoes. To spice it up, we sautéed some kale and mixed it in with the potatoes.Brussels Sprouts for Breakfast

Food52 Review: This was a really tasty recipe. I would 100% make it again; I'd just halve the chili flakes next time. This is a simple side to make for dinner (it could even be done the night before and cooked for the second time just before serving). I'm not a lover of microwaves, so it might behoove a time trial of cooking the potatoes in an oven as an alternative. I love the addition of kale!thehappycook

Serves 6

  • 3 russet potatoes (1/2 per person)
  • 1 large bunch lacinato kale (rough chop)
  • 2 shallots (diced)
  • 3 cloves garlic (minced)
  • 1 1/2 cup grated cheese (cheddar or Gruyère)
  • 1 cup sour cream
  • 1 teaspoon crushed red pepper flakes
  • Olive oil
  • Salt and pepper
  1. Preheat oven to 350° F.
  2. Wash off potatoes and poke some holes in the skin with a fork. To cut back on cooking time, microwave the potatoes to soften the middle. You will bake it later for the "twice-baked" part. That step will ensure the skin gets nice and crispy. Cook the potatoes in the microwave for 15 minutes total, turning over every 5 minutes.
  3. As the potatoes cook, sauté the kale. Heat 2 tablespoons olive oil over medium heat. Add shallot and crushed red pepper flakes and cook for 5 minutes, until soft. Add garlic and cook for 3 minutes. Add the kale, salt, and pepper and make sure the kale is coated with olive oil. Cover and let cook until soft and wilted, about 10 minutes, stirring occasionally. Remove from heat and chop up until almost paste-like. You want to be able to stir it into the potato mixture without any large pieces.
  4. Once the potatoes are cool enough to handle, cut in half. Scoop out the center of the potatoes (which should be nice and soft), leaving about 1/4 inch of skin and potato. Put the insides in a large mixing bowl. Mash up the potatoes until they become one cohesive mass. Add the sour cream, cheese, kale, salt, and pepper. Combine into one delicious, creamy mixture. Taste and adjust seasoning as necessary.
  5. Put the potato skins on a baking sheet. Stuff the mixture back into the potato skins and smooth the top. Pop into the oven for 25 minutes to finish.

Comments (11) Questions (0)

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27 days ago Megan

I just made this and it was awesome! I used a sweet potato instead of a russet potato for extra flavor. I hate kale but loved this recipe- I just ate it as a main dish. This is a new favorite!

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26 days ago Brussels Sprouts for Breakfast

I'll have to try the sweet potato version, seems like other people have tried it that was as well!

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about 1 month ago Cindy A. P.

Oops- apologies- somehow this ended up in this thread rather than the tater tots thread!

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about 1 month ago Cindy A. P.

Made these tonight- delicious! The only changes I made were boiling and then mashing the potatoes instead of roasting, and I baked them at 375 rather than 400 because they were with other dishes in the oven. Fluffy, nicely browned, and very tasty! I froze half of the little unbaked tots, and then bagged them for next time.

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4 months ago Emily

These were wonderful! Couple of things I tried and would do again: I used a mix of goat cheese and cheddar, subbed non-fat greek yogurt for the sour cream, and did 2 russets + 1 sweet potato (but kept the mashed parts separate - so I ended up with 4 white twice-baked halves and 2 sweet potato ones. They kept well in the freezer and I ate them all month long...I miss them.

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4 months ago annawitschi

very nice! loved it even though I'm not a big fan of kale, but it's perfect, since I try to eat only seasonal fruits and veggies.
BUT instead of "cooking" the potatoes in the microwave, just boil it. after 15min in boiling water and 25min in the oven they're perfect. why destroying all the vitamins (it's actually proofed, that food cooked in the microwave does not get identified by our body) when cooking takes just as much time?
I'm just saying...

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4 months ago Brussels Sprouts for Breakfast

Anawitschi - The recipe could very easily be modified by baking, boiling or whatever you please to get the potatoes soft enough to scoop out the middle, if concerned about the nutritional value of the potatoes. Glad you enjoyed the recipe.

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4 months ago sheredel

thinking this a great vegetarian dinner, will change the cream cheese to plain non-fat greek yogurt.

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4 months ago Tom Salamone

Happycook: Why are you not a fan of using microwave ovens? I am a novice cook so question is search for knowledge. Thanks, Tom

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5 months ago foxeslovelemons

Congrats on the CP! This looks like a perfect accompaniment for surf and turf!

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5 months ago Brussels Sprouts for Breakfast

Thanks for testing thehappycook!! Hope the heat from the chili flakes wasn't too much. And thanks food52 for photographing. Lovely picture.