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Sound great? Well, good! Because Twice-Baked Potatoes with Kale are absolutely what you should make for dinner tonight.
Here's how it works: You take a hollowed-out, partially-cooked potato and stuff it with garlicky sautéed kale, sour cream, and cheese, and bake it until it's all bubbly and glorious.
If you need to swing by the grocery store, here's what to grab (we've organized it by area of the market for you):
- 3 russet potatoes
- 1 large bunch lacinato kale, roughly chopped
- 2 shallots, diced
- 1 1/2 cups grated cheese (like cheddar or Gruyère)
- 1 cup sour cream
We're assuming you already have 3 garlic cloves (minced), 1 teaspoon crushed red pepper flakes, olive oil, and salt and pepper. But if not, add these to your list, too!
About an hour before dinner, preheat your oven to 350° F. Wash your potatoes and poke some holes in the skin with a fork like it's a game. Microwave the potatoes to soften the middle (this is where the "twice-baked" part comes into play). Stick 'em in for about 15 minutes, turning every 5 minutes. (If you don't have a microwave, you'll need to to bake the potatoes until they're knife-tender—about an hour at 350° F. This, obviously, is a significantly longer process than microwaving, so plan ahead. You could even do it the night before!)
While the potatoes cook, sauté the kale: Start by heating 2 tablespoons of olive oil over medium heat, then add the shallots and crushed red pepper and cook for 5 minutes, until soft. Add the garlic and cook a few more minutes, then stir in the kale, season with salt, and cook until soft and wilted, about 10 minutes. Remove this mixture from the heat and chop it up until it's almost a paste. This might feel strange, but you want to be able to stir it into the potato mixture without any large bits of kale.
Are the potatoes cool enough to handle? If they are, cut them in half lengthwise and scoop out their centers, leaving about 1/4 inch of skin and potato. Put the potato insides in a large bowl and mash them. Add the cheese, sour cream, and kale and season with salt and pepper. Stir that mixture up.
About 30 minutes before dinner, put the potato skins on a baking sheet. Stuff the kale-potato mixture back into the skins and smooth the top. Pop them into the oven for 25 minutes. They'll emerge cheesy and crispy and comforting, just like the recipe's headnote says.
See the full recipe here.