Twice-Baked Stuffed Potatoes

Twice-Baked Stuffed Potatoes


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These baking potatoes have been hollowed out and baked twice to become exceptionally soft and savory. Add a stuffing of leafy kale and green onion topped with gooey cheese, and you've got a perfectly delectable side dish.

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Time needed

30 min preparation + 2 hour cooking

Serving Size / Yield

6 servings


  • 3 Baking Potatoes
  • 16 oz. Fresh Kale, coarsely chopped
  • 1/8 tsp. Kosher Salt, plus additional to taste
  • 1 Tbs. Olive Oil
  • 1 Tbs. Butter
  • 1 Green Onion Stalk, white and green parts only, quartered and sliced
  • 1 C. Italian Cheese Blend, divided
  • 3/4 C. Sour Cream
  • Sea Salt, to taste
  • Ground Black Pepper, to taste

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Preheat oven to 400 degrees. Line a baking sheet with tinfoil. Place potatoes on prepared baking sheet, and use a fork to puncture each potato 2-3 times. Bake for 1 hour until fork-tender. Meanwhile, warm a large skillet over medium-high heat. Add kale and salt to skillet. Cook kale until leaves have wilted. Remove kale from heat. Once cool enough to handle, transfer kale to a colander and wring out the leaves. Swirl together the olive oil and butter in the previously-used skillet over medium heat. Reduce heat to medium-low, then add green onion to skillet. Cook green onion until tender. Return kale to skillet and cook with green onion for 1 minute. Remove mixture from heat and transfer to a large mixing bowl. When potatoes are cool enough to handle, halve them lengthwise and scoop out the flesh, leaving a 1/4" thick shell. Add potato flesh to large mixing bowl with kale and onion, and mash together until smooth. Stir in the sour cream and half of the Italian cheese. Arrange potato shells cut-side-up on another baking sheet covered with tinfoil. Heap even amounts of the filling into each potato half. Sprinkle potatoes with the remaining cheese. Bake for about 30 minutes until cheese has melted and skins are crisp.

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