Sneaky Greens: Olive Oil and Kale Twice Baked Potatoes

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

Olive Oil and Kale Twice Baked Potatoes by FamilySpice.com

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.

Olive Oil and Kale Twice Baked Potatoes by FamilySpice.com

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.

Kale and Olive Oil Twice Baked Potatoes

Twice baked potatoes don't have to be loaded with fat and calories. Butter is swapped out with extra virgin olive oil and kale is mixed in for extra nutrition. Recipe by Laura Bashar of Family Spice

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 Parmesan cheese, grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground
  • 1 TBS Parmesan cheese, grated

Directions:

  1. Preheat oven to 400°F.
  2. Wash and scrub:
    • 3 large Idaho Potatoes , about 1 lb each
  3. Pierce potatoes with a fork several times. Bake potatoes for one hour or until they yield to gentle pressure.
  4. Using an oven mitt to hold the potatoes, cut them in half lengthwise.
  5. 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.
  6. Mash in with the potatoes until smooth:
    • 1/4 cup milk, low-fat
    • 3 TBS extra virgin olive oil
  7. Mix in:
    • 3 oz kale , stems removed and finely chopped
    • 1/2 cup light sour cream
    • 1/4 cup Parmesan cheese , grated
    • 1/2 tsp salt
    • 1/4 tsp black pepper, ground
  8. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high.
  9. Top potato halves evenly with:
    • 1 TBS Parmesan cheese , grated
  10. 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.

Prep Time:

Yield: Serves 6

Cook Time:

How do you like to eat your potatoes?

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5 Responses to Sneaky Greens: Olive Oil and Kale Twice Baked Potatoes

  1. I’ll bet this is delicious! I’m definitely on board with kale, and I love how healthy it is! I always feel energized after eating it.

  2. cristina at #

    Laura – I like your word “kidlets” – too cute! 🙂 Like how you subbed butter for the olive oil – a tasty and healthful alternative.

  3. This is a great idea! It makes the potatoes look so pretty and fresh too. That is a lot of fun. Thanks for sharing!

  4. Gorgeous pics! Can’t wait to try this recipe! 🙂

  5. These look delicious!! I haven’t jumped on the kale ban wagon yet, but by the looks of this delicious potatoes I need to asap!

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