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Author Notes: Rainbow baked potatoes are a comforting, colorful dish that's easy to fall in love with. Kale, beets, and carrots bring an extra dose of veggies and vibrance to this dinnertime classic. —AnnieCate
- 4 large russet potatoes
- 1/2 cup unflavored almond milk
- 2 carrots
- 1 medium beet, or two smaller beets (about 6 oz total)
- 3 cups packed kale
- 2 cloves roasted garlic
- salt and pepper to taste
- 5-6 sprigs thyme
- Wrap each potato in a wet paper towel. Put them all in the microwave and nuke on high for 10 minutes. You can tell they're done when a fork pierces effortlessly through the flesh. Some older microwaves will take more than 10 minutes, some newer models will take less than ten minutes.
- Throw the potatoes in the freezer for about 5 minutes to cool them down quickly, so you can handle them without burning yourself.
- Preheat oven to 400.
- Cut each potato in half and scoop out the soft middles, and lay the potato skins out on a large baking dish. Optional-- oil the baking dish with melted coconut oil
- Blend the middles with the milk and garlic till smooth, add salt and pepper to taste. Stir in the thyme
- Mentally divide the potato puree into 4 parts.
- Scoop one of the parts into a piping bag and randomly pipe into the skins.
- Take the second part and throw it in a blender with the carrots. Repeat step 7 with the carrot-potato mix
- Take the third part of the puree and throw it in a blender with the beets. Repeat step 7 with the beet-potato mix
- Take the last part of the potato puree and toss it in a blender with the kale. Repeat step 7 with the kale-potato mix.
- Sprinkle a little more thyme over top, and brush tops of potatoes with melted coconut oil if desired.
- Bake for 18-20 minutes, until puffed and crispy. Serve with love.