twice-baked potatoes with kale
As I do every year, I woke up the morning after Thanksgiving with dueling urges to consume pie for breakfast as well as to repent with an endless sequence of brothy vegetable soups until I no longer dreamed of , and . I vowed make the wholesome side triumph this year, however, yet somewhere along my righteous path to eating kale salad for breakfast, lunch and dinner, I remembered that kale salad tastes absolutely nothing like pie and that was basically the end of that. By dinner that night, we were digging into terrifying heaps of spaghetti and meatballs at , followed by overstuffed chocolate cannolis. There wasn’t a ribbon of kale in sight.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 russet potatoes (mine were 9 to 10 ounces each)
- 1 bundle lacinato kale (aka dinosaur, tuscan or black kale), swiss chard or spinach (10 ounces)
- Coarse salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large leek
- 1 cup coarsely grated cheddar, gruyere or comté, 2/3 cup finely grated parmesan or pecorino, or 1/2 to 2/3 cup cream cheese or goat cheese, softened
- 3/4 cup sour cream
- Freshly ground black pepper or red pepper flakes to taste