Olive Oil and Kale Twice Baked Potatoes
Sneak in some healthy greens with this lightened up Olive Oil and Kale Twice Baked Potatoes.
Servings 6 Servings
Calories 177kcal
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
Serving Suggestions: A terrific side dish for any roast or cut of meat.
Nutrition
Serving: 1g | Calories: 177kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 240mg | Fiber: 2g | Sugar: 2g
