Sneak in some healthy greens with this lightened up Olive Oil and Kale Twice Baked Potatoes. Sponsored by the Idaho Potato Commission

Not everyone is on the kale bandwagon. As a leafy green, it has thick leaves that can be hard to choke down raw. But we all know the benefits of eating more leafy greens. And that can be a challenge when it comes to convincing our kidlets to suck it up and eat what is good for them, even when it doesn’t taste so good.

One food I don’t have to convince the kids to eat are potatoes: baked, roasted, mashed, fried – any way I serve them, my family loves their potatoes.

Twice baked potatoes are equally devoured at our dinner table. What’s not to love? Idaho Potatoes mashed with sour cream, butter and cheese. Yum!

I lightened up the traditional twice baked potatoes by swapping out the butter for extra virgin olive oil. I cut back the cheese and used light sour cream.

Then I mixed in the chopped kale. No need to cook the kale first. Because I’m all about keeping the recipes simple.

The kids didn’t mind the kale at all, and neither did the adults! A nice touch of green to go with your corned beef dinner for St. Patrick’s Day.

Continue to Content Yield: 6 Servings Olive Oil and Kale Twice Baked Potatoes Print Sneak in some healthy greens with this lightened up Olive Oil and Kale Twice Baked Potatoes. Prep Time 10 minutes Cook Time 1 hour 30 minutes Total Time 1 hour 40 minutes Ingredients 3 large Idaho Potatoes, about 1 lb each

1/4 cup milk, low-fat

3 TBS extra virgin olive oil

3 oz kale, stems removed and finely chopped

1/2 cup light sour cream

1/4 cup, plus 1 TBS Parmesan cheese, grated, divided

1/2 tsp salt

1/4 tsp black pepper, ground Instructions Preheat oven to 400°F. Wash and scrub the potatoes. Pierce potatoes with a fork several times. Bake potatoes for one hour or until they yield to gentle pressure. Using an oven mitt to hold the potatoes, cut them in half lengthwise. Gently scoop out the interior flesh of the potato and place in a bowl. Use a potato masher or a fork to mash the potato flesh. Mash milk and olive oil in with the potatoes until smooth. Mix in Kale, sour cream, 1/4 cup Parmesan, salt and pepper. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Top potato halves evenly with remaining 1 TBS Parmesan cheese. Place filled potatoes on a baking sheet and bake for 15 to 20 minutes or until hot. Serve immediately.

Notes Serving Suggestions: A terrific side dish for any roast or cut of meat. Nutrition Information: Yield: 6 Serving Size: 1

Amount Per Serving: Calories: 177 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 8mg Sodium: 240mg Carbohydrates: 19g Fiber: 2g Sugar: 2g Protein: 4g

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