KALE, MUSHROOM & CHEESE TWICE BAKED POTATOES

I know that I’ve been posting lots of healthy recipes of late, so I felt it was time for a yummy, cheesy recipe!  I don’t know that this is necessarily an unhealthy dish, as this potato is loaded with vitamin rich greens.  And so many carb haters have a hate on for potatoes, (Really, what’d the potato ever do to you?) (I'm funnin' ya) but potatoes are loaded with vitamin C, potassium and fiber.   It’s just not super lean cuz I had to add some cheese!  I adore cheese (sigh).

Twice baked potatoes don’t take the prettiest of pictures.  I know that I’m not an amazing photographer, but I don’t think that there is any angle that I could photograph these potatoes from that they don’t look like footballs.

A view from the top.

 

The close-up!

So the photos aren’t the best, but the potatoes are the bomb!  They’re creamy, cheesy and comforting, with greens sneaked in for good measure.

Here’s what you do.

Start by poking a few holes in some potatoes that have been scrubbed clean.

These potatoes happen to weigh in at 1 pound each...what are they feeding 'em?

Bake in a 400 degree oven for 75 minutes, until the center is tender.

If baking four, smaller potatoes, they will bake for about 55 minutes.

While the potatoes are baking the veggies can be cooked.

  Heat some olive oil in a large skillet over medium-high heat and brown the mushrooms.

When the mushrooms have browned, add the minced shallot and garlic; cook while stirring for a minute or two, just to soften the shallots.

Add the chopped kale with just a sprinkle of salt and pepper.

 If kale isn't your thing Swiss chard or spinach are easily substituted for the kale.

Cook until the kale is wilted but still bright green in color, 2 to 3 minutes.

Remove the pan from the heat and set aside.

Now that the potatoes are done, use the point of a pairing knife to cut the top off of the potatoes.

Scoop the flesh out of the potatoes into a bowl.

Leave about 1/2 inch of the flesh in the jackets in order to give the potato structure.

Add to the hot potatoes, cream cheese, 1/2 cup of grated cheese (I prefer Gouda or Gruyere), an egg, and some milk.

Give it a stir to combine completely.  Add just 1/8 tsp. of salt and pepper as well.

Stir in the cooked veggies.

And spoon the mixture into the potato jackets, the mixture will be heaped and the potatoes will be heavy (in weight)!

Sprinkle about a little more cheese on top of the potatoes and press it down just a little to hold the cheese in place.  Since my filling is hot, I only baked the potatoes for about 15 minutes until the cheese was all melty!

Serve this hefty potato as an entree with a salad.  As a side dish the potatoes are great with steak, roast or grilled chicken, or with pork.

KALE, MUSHROOM & CHEESE TWICE BAKED POTATOES

Serves 2 as an entrée or 4 as a side dish

2              lbs.          Russet (baking) potatoes (either 2 large or 4 smaller potatoes)

2              Tbsp.       Olive oil

8              oz.          Button or cremini mushrooms, sliced

1                            Shallot, minced

1              clove        Garlic, minced

4              cups        Kale, Swiss chard or spinach, chopped

2              oz.          Cream cheese, cut into cubes (2 oz. is a forth of an 8 oz. block of cream cheese)

½ cup + 2  Tbsp.       Gruyere or Gouda cheese, grated

1                            Egg, slightly beaten

2              Tbsp.       Milk

      Salt and pepper to taste

   1.       Pre heat oven to 400 degrees.

   2.       Scrub the potatoes and poke several holes in the skin.  Bake 55 minutes for smaller potatoes and about 75 minutes for larger potatoes, or until when you poke the potato with a knife, the knife goes in easily.

   3.       Meanwhile, in heat the olive oil in a large skillet over medium-high heat add the mushrooms and cook them until they’re brown, about 7 minutes.  Once the mushrooms are browned, add the shallots and garlic, cook stirring for a minute or two just to soften the shallots.  Now add the chopped kale with a sprinkle of salt and pepper.  Cook while stirring until the kale has wilted but is still bright green, 2 to 3 minutes.  Remove from the heat and set this to the side.

   4.       Use the point of a paring knife to cut the tops off of the baked potatoes and scoop the flesh out of the potatoes and into a medium bowl, leaving about ½ inch of the potato on the jackets to give the potato structure.

   5.       Into the potato that is in the bowl, add the cream cheese, ½ cup of the grated cheese, egg, milk, 1/8 tsp. salt, and 1/8 tsp. pepper; stir to mix completely.  Stir in the cooked mushroom and kale mixture.

   6.       Put the potato jackets into a baking dish.  Spoon the potato mixture back into the potato jackets, the mixture will be heaped.  Top with the remaining 2 Tbsp. of grated cheese. 

   7.       Bake for about 15 minutes, until the cheese is melted and bubbly.

Serve as an entrée with a salad, or as a side dish.

You may also like:

Collard Green and Mushroom Bread Pudding

Vegetarian Collord Greens plus Roasted Plantains

Baked Potato Croquettes with Swiss Chard, CrispyProscuitto and Romesco Sauce