Kale and Feta Stuffed Twice-Baked Potatoes

In Dinner, Seasonal Eating on July 10, 2009 at 1:40 am


Inspired by this recipe with some help from Veganomicon and Betty Crocker, may I present our dinner.  The past year has made me a big fan of kale.  In fact, I find myself substituting it for spinach in many recipes.  The kale I got from Hickory Lane Farm this week was particularly tender and so it only required 10 minutes in boiling water plus a quick saute in olive oil and white wine vinegar to make it a great part of this recipe.  My husband (a green-phobe) actual told me he thought the kale held up a lot better than spinach would have.

How I did it:

Baked two 3/4-pound potatoes

Scooped out the potato, mashed it and folded in the kale, feta, and pine nuts

Stuffed the filling back into the potato skins

Back in the oven for 20 minutes at 400 degrees.

Unintentionally dirty question of the evening: what do you like to stuff into potatoes?

  1. mmm this sounds yummy 🙂 i like to stuff broccoli or cauliflower inside… and/or top it with an uncheese sauce … mmm now i’m hungry again lol

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