Stuffed Potatoes With Kale and Red Pepper

"A healthy, flavorful side, or lunch dish. Can be vegetarian. Great with grilled chicken or beef. I made the directions quite detailed, but this is really easy to make. Leftovers freeze and reheat well."
 
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photo by dianegrapegrower photo by dianegrapegrower
photo by dianegrapegrower
photo by dianegrapegrower photo by dianegrapegrower
Ready In:
50mins
Ingredients:
8
Yields:
4 potato halves
Serves:
4
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ingredients

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directions

  • Preheat oven to 375°F Scrub potatoes, and place in hot oven. Bake until done - about 45 minutes.
  • Wash kale, remove ribs, and chop coarsely. Place in covered, microwave-safe dish, and microwave until wilted, and crisp-tender. About 3 minutes. Set aside to cool.
  • Heat oil in medium skillet. Saute onions and bell pepper until tender. Place in medium bowl.
  • Squeeze as much moisture from the kale as you can with your hands. Chop and add to bowl with onions and peppers, stir to combine.
  • When potatoes are done, remove from oven. Carefully cut in half, and scoop the insides into the bowl with the vegetables, leaving a 1/4" shell. Place shells on a baking sheet, cut side up.
  • Mash the potatoes and vegetables together. Add milk to moisten mixture - it should not be creamy like mashed potatoes, but retain some texture.
  • Spoon the mixture back into the shells. Sprinkle each with a tablespoon of cheese. Return to oven until heated through, and the cheese is melted, about 10 minutes. Serve.

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Reviews

  1. A healthy, flavorful stuffed potato... what more can you ask for from a side dish? I enjoyed this a lot for it's simplicity and tastiness. I mixed in some grated Parmesan into the stuffing mixture, and also topped it with shredded Parmesan. Thanks for sharing.
     
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