Get your greens without even trying! These olive oil and kale twice baked potatoes are creamy, flavorful, and just a little lighter on the calories.
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.
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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.
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Olive Oil and Kale Twice Baked Potatoes
Ingredients
- 3 large Idaho Potatoes about 1 lb each
- ¼ cup milk low-fat
- 3 tablespoon extra virgin olive oil
- 3 oz kale stems removed and finely chopped
- ½ cup light sour cream
- ¼ cup plus 1 TBS Parmesan cheese, grated, divided
- ½ teaspoon salt
- ¼ teaspoon 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, ¼ 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
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
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!
Gorgeous pics! Can’t wait to try this recipe! 🙂
This is a great idea! It makes the potatoes look so pretty and fresh too. That is a lot of fun. Thanks for sharing!
Laura – I like your word “kidlets” – too cute! 🙂 Like how you subbed butter for the olive oil – a tasty and healthful alternative.
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.