Twice Baked Potato with Greens

Scrub the potatoes and pierce all over with a fork. Bake 45 minutes to 1 hour or until potatoes are tender when pierced with a fork. Let cool enough to handle.

While the potatoes cook, chop kale into large ribbons - I go right through the stems. Wash them well. Heat a large sauté pan over medium-high and add greens (water clinging to them is actually helpful) and a pinch of salt. Cook until wilted and let cool down to the touch.

Gently squeeze the greens so any extra liquid comes out. Then place greens in a bowl and return the skillet to the stove top, no need to wash it.

Peel and dice the onion, mince the garlic. Heat the pan again over medium heat; add butter and oil and the onion and garlic. Sauté for about 5 minutes or until both are translucent and fragrant but not picking up any color. Scrape all of this, even the oil, into the bowl with the greens.

Grate cheese if needed, or measure it out into a bowl. Set aside for now.

When potatoes are cool enough to handle, halve lengthwise and scoop out the insides - be careful to leave the shell of the skin intact. Ideally, scoop until you have a ¼ inch thick shell.

Add the scooped potato to the bowl with the greens. Arrange the potato shells on a baking sheet.

Mash potatoes, onions and greens together until mostly consistent. Stir in the sour cream and most of the cheese (save some cheese for topping!) and the salt and pepper. Add pepper flakes, if using. Mix.

Scoop the filling evenly among the skins and press it in, then mound the rest up on top.
Sprinkle with remaining cheese and bake until the cheese is melted and everything is hot.

Serve this as is or with a small side salad if you prefer.