Stuffed Potatoes With Kale and Red Pepper |
|
 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
A healthy, flavorful side, or lunch dish. Can be vegetarian. Great with grilled chicken or beef. I made the directions quite detailed, but this is really easy to make. Leftovers freeze and reheat well. Ingredients:
2 medium potatoes |
1 medium bunch kale or 1 medium spinach |
1 tablespoon olive oil |
1 red bell pepper, chopped |
1/2 medium onion, chopped |
2 -3 tablespoons milk |
salt and pepper |
4 tablespoons cheddar cheese, grated |
Directions:
1. Preheat oven to 375°F Scrub potatoes, and place in hot oven. Bake until done - about 45 minutes.
2. Wash kale, remove ribs, and chop coarsely. Place in covered, microwave-safe dish, and microwave until wilted, and crisp-tender. About 3 minutes. Set aside to cool.
3. Heat oil in medium skillet. Saute onions and bell pepper until tender. Place in medium bowl.
4. Squeeze as much moisture from the kale as you can with your hands. Chop and add to bowl with onions and peppers, stir to combine.
5. When potatoes are done, remove from oven. Carefully cut in half, and scoop the insides into the bowl with the vegetables, leaving a 1/4 shell. Place shells on a baking sheet, cut side up.
6. Mash the potatoes and vegetables together. Add milk to moisten mixture - it should not be creamy like mashed potatoes, but retain some texture.
7. Spoon the mixture back into the shells. Sprinkle each with a tablespoon of cheese. Return to oven until heated through, and the cheese is melted, about 10 minutes. Serve.
|
|