If you’re trying to get more greens into your diet (aren’t we all?) then I’ve got a recipe for you. I already LOVE baked potatoes, but mixing the filling together with a bunch of yummy good stuff and then putting it back in? Oh my, even better. My whole family gobbled up these Kale and Bacon Stuffed Potatoes, and I think they’re filling enough to serve as the main dish. They pair wonderfully with a soup and salad. Enjoy!
Sponsor Shoutout: Applegate
I’ve been working with Applegate for some time now, but the reason our relationship is so perfect is because I loved and used their products before they ever became a sponsor. And the reason is simple – they offer ORGANIC versions of some of our occasional indulgences such as bacon, lunch meat, and hot dogs. Plus they’re a well-meaning company with their heart in the right place.
I know many of you have been asking questions regarding the recent purchase of Applegate by Hormel, but personally my main concern is about their products more than who the parent company is and what their politics may be. Hormel obviously wouldn’t make this move if Applegate wasn’t already doing something right. And so far (I’ve been told), they have no big changes planned, so we can all rest easy for now. :) Phew!
Kale and Bacon Stuffed Potatoes
- 3 russet potatoes about 2 1/2 to 3 pounds total
- 4 pieces bacon + 1 tablespoon bacon grease (I like Applegate Organic)
- 4 cups kale shredded (about 1/2 bunch)
- 1 clove garlic minced
- 2/3 cup parmesan cheese freshly grated
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- pepper to taste
Preheat the oven to 425 degrees F. Scrub the potatoes clean, prick a few holes in the skin with a fork, and bake for 45 to 55 minutes or until tender when pierced with a fork. (Alternatively, you could cook the potatoes in the microwave if you are short on time.)
Meanwhile, set a skillet over medium heat and add the bacon without overcrowding the pan (no cooking oil is necessary). Cook for several minutes or until the bacon starts to curl up and darken on the bottom. Flip and cook for several minutes longer until cooked all the way through or to your desired doneness. I like my bacon crispy, so I cook it until both sides are dark brown. Drain on a paper towel lined plate, set aside, and reserve 1 tablespoon of bacon grease.
Wash the kale, remove and discard the large stems, and cut or tear the leaves into shreds. Heat the bacon grease back up in the same skillet and add the kale and garlic to the pan. Cook and stir until the kale wilts, about 1 to 2 minutes.
Once the potatoes are ready, slice them in half and carefully scoop the insides into a large mixing bowl (while being careful not to break the outer shell). Add the bacon, cooked kale, Parmesan, sour cream, milk, butter, salt, and pepper. Stir until well combined but do not overmix.
Turn the oven up to 450 degrees F, scoop the seasoned mixture back into the potato shells, and bake until the tops turn golden brown, about 10 to 15 minutes more. Serve warm or store the leftovers in the fridge for up to 4 or 5 days.
We recommend organic ingredients when feasible.