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Twice Baked Potato with Greens

Active Time: 25 minutes
Total Time: 120 minutes
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Why we love it:

These are twice baked potatoes, and they take a long time in the oven. Check substitutions list for a speed-it-up microwave version that is so doable I almost just wrote the whole recipe that way. Potatoes get a bad rap for being unhealthy but truly they aren’t, all the cheese we pile on here is questionable and optional!


  • 3 Russet Potatos
  • 1 bunch Lacinato Kale (swiss chard or spinach ok too)
  • 1 teaspoon Kosher Salt (plus a pinch)
  • 12 Yellow Onion
  • 1 clove Garlic
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 cup Cheddar Cheese (coarsely grated, or use gruyere or jack)
  • 34 cup Sour Cream
  • 12 teaspoon Black Pepper
  • 14 teaspoon Red Pepper Flakes (optional, to taste)

Cooking Instructions

  • 1. PREHEAT OVEN TO 400°F

    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.

  • 3. GREENS

    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.

  • 5. CHEESE

    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.

  • 8. SERVING

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

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    omit cheese and use some dairy free spread in the filling. Cashew cream or coconut milk is great too
  • PALEO:
    if you’re a no-potato person, this is awesome in a spaghetti squash, omit cheese and use a pesto or tahini sauce
    this is great with yams or sweet potatoes too. Or, you can use a spaghetti squash
    cream cheese or ricotta, soft chevre
    add shredded chicken, sliced sausage, pulled pork, or ground turkey or chicken
    microwave the potatoes after piercing with a fork for about 10 minutes, turning them over halfway through. Or boil the whole potato for 15 minutes until tender
    some version of a baked or twice baked potato could be a hit. Leave greens on the side. Or cut 1 potato into oven fries and serve greens on the side
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