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
large russet potatoes
cup unflavored almond milk
medium beet, or two smaller beets (about 6 oz total)
cups packed kale
cloves roasted garlic
salt and pepper to taste
- 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.