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Recipes - Twice Baked Broccoli and Kale Stuffed Potatoes Recipe

Recipe Name

Twice Baked Broccoli and Kale Stuffed Potatoes

Submitted by lezlieramsey
Recipe Description This hearty but healthy dish is perfect for any day!
Quantity 2 Quantity Unit Potatoes Servings  
Prep Time (minutes) 15 Cook Time (minutes) 60 Ready In (minutes) 75
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
32
ouncesRusset Potatoes
1
cup, choppedbroccoli
1
cup, choppedKale
1/2
cup2% milk
1/4
cup, shreddedshredded cheddar cheese
1
dashsalt
1
dashblack pepper
Steps
Sequence Step
1Preheat oven to 425 degrees F.
2Scrub potatoes, then poke each several times with a fork (making sure to press well into the potato flesh).
3Place the potatoes on a baking tray, and bake for 50-60 minutes, until tender. Once cooked, remove from the oven.
4While the potatoes are cooking, prep the kale leaves: Wash and dry, remove and discard the thick inner stems, and roughly chop the leaves.
5Cook in a pot of rapidly boiling water for 2 minutes, then drain and run under cold water to stop cooking process. Set cooked kale aside.
6Slice potatoes lengthwise, and scoop the insides out into a blender, leaving a good 1/4 inch of potato flesh still attached to the potato skin (otherwise, your potato might fall apart). (Note: If you don''t have a blender, you can use a hand blender, a food processor, or simply mash the ingredients with a fork!)
7Add the broccoli, kale, and milk to the blender and blend until smooth. Season to taste with salt and pepper.
8Scoop the pureed broccoli-kale-potato mixture back into the potato skins. Sprinkle with the grated cheddar cheese, return to the baking sheet, and bake for another 10 minutes.
9Change the oven setting to broil, and continue cooking on high for 3 minutes to brown the cheese. Remove from the oven and serve!






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