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
Ingredients
- 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
Instructions
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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.)
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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.
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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.
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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.
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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.
Recipe Notes
We recommend organic ingredients when feasible.
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Lisa, I can’t WAIT to try this recipe. What a fantastic way to work more greens into something as delicious as a twice baked potato.
Question: Do you think it would be a problem to make these in advance (bake, scoop, mix, fill) and then do the second bake later that day?
Not a problem at all – these would be great made in advance or leftover!
It sounds great. I can’t wait to try it but shouldn’t the bacon be crumbled up and added to the seasoned mixture? I think it is missing from number 4.
Thanks for catching that, Denise. I updated the recipe. – Jason
My mom told me to check out your site since we believe in whole foods and no processing. I have to say your site is awesome and I think my husband would be gobbling this up as well! So tasty with zero processing! Simply beautiful.
For Applegate, I’m so glad you are keeping tabs on if there will be any changes to their products.
I would likely use spinach instead of Kale just due to the taste preferences in my house but these look delicious. Bacon and potatoes? I’ll be sold every time!
http://aneducationindomestication.com/
OMG! This looks sooo yummy. Thanks for sharing the recipe! I will definitely try this. Can I add ham as well?
Sure, that should work!
We made this for dinner tonight. We doubled the kale by mistake. It was great! Thanks!
Made these last night….hubby and I both loved them! Will definitely make them again. Would also be delicious with cheddar instead of Parmesan!
I’ve made these twice already, they are so good! I love putting the kale in them. We made them without the bacon as a side dish and they were really good.
These sounds so good. Wondering how they taste without the bacon (hubby doesn’t eat meat) – still worth making?
We eat kale readily in our house (and grow it, so it’s also readily available), but this looks like a great recipe to share w/patients who are working on working in more kale.
Hello. While the bacon adds a lot flavor-wise, I think it will also work without it.
wow I real enjoyed this and it was so easy to prepare
Can’t wait to start oncey leg heals. Recipes sound great.
I am trying to find a red skin potato salad recipe that is healthy using real foods ingredients. I found one and the only ingredient that I wouldn’t use is the mayonaise. Well, I found a recipe for homemade mayo that that consists of egg, lemon juice, dry mustard, salt and olive oil. Would this be considered a real food recipe? I’m anxious to try this. I am using my fitness pal because I”m trying to lose weight but I’m also incorporating real foods, using both to change my lifestyle for good. I just real like potato salad is a cheat food even with the homemade mayo. I’m looking for reassurance that it’s okay to make and eat this. Thank you for any advice you can give me.
All the mayo ingredients you listed are real foods do I don’t see why you couldn’t use it.
Yes, go for it! :)
These look delicious! Cheesy potato is one of my favourite things but with bacon added it sounds even better! x
These are delicious!! Definitely will be adding this one to the rotation. :) Thanks!
Any suggestions on freezing these? I have a bunch of greens that need to be used up, kinda=sorta quick.
Hi. These freeze great. This might help: http://www.thekitchn.com/how-to-freeze-and-cook-twicebaked-potatoes-cooking-lessons-from-the-kitchn-216528.
Most greens (Kale, Chard, Collards…) can be chopped up and frozen in a zip lock bag.
No greens ever get thrown out once I started to do this!
Hope it helps :)
Looks good reviews are great!
Just hoping the kids will them!
I mean eat them!
Loved this recipie! Didn’t have sour cream and used plain Greek yogurt instead, still tasted great! I used small russet potatoes and it was hard to scoop, next time I’ll get the biggest russet potatoes I can find. Thanks for this recipie
I love this recipe, thanks for sharing it! Personally I don’t find it needs any additional salt, though, with the bacon and butter already adding saltiness.
The second time I made it I used a small tin of mackerel instead of the bacon (not strictly “real food” according to the pledge but it only has the fish and salt water, which is drained off) and that worked well too. We also replaced the parmesan with cheddar this time and I found that it would need a little more cheddar to get the cheesy flavour, compared to parmesan.
What a delicious way to eat kale. All but one of my girls devoured the potatoes, as did our dinner guests. The second time, I doubled the kale to eat half plain as a side dish. I never cared for cooked greens, but wilted greens is another story. Yum! Keep the kale recipes coming!
Would spinach work with this instead of the Kale or would it be too wilted for the recipe?
Hello Ann. Spinach will work just fine.