Twice Baked Spuds
|Photo by Food52.com|
Surf and turf is a Christmas Eve tradition at our house. A couple years ago it was lobster and filet; this year it was king crab and rib eye. A serious feast for a food loving family. To accompany the spread, we whipped up some twice baked potatoes. To spice it up, we sauteed some kale and mixed it in with the potatoes. Hope everyone had a fun holiday season with lots of family and food!
3 russet potatoes (1/2 per person)
1 large bunch lacinato kale (rough chop)
2 shallots (diced)
3 cloves garlic (minced)
1 1/2 cup grated cheese (Cheddar or Gruyere)
1 cup sour cream
1 tsp crushed red pepper flakes
Preheat oven to 350 degrees.
Wash off potatoes and poke some holes in the skin with a fork. To cut back on cooking time, microwave the potatoes to soften the middle. You will bake it later for the "twice baked" part. That step will ensure the skin gets nice and crispy. Cook the potatoes in the microwave for 15 minutes total, turning over every 5 minutes.
As the potatoes cook, saute the kale. Heat 2 tbsp olive oil over medium heat. Add shallot and crushed red pepper flakes and cook for 5 minutes, until soft. Add garlic and cook for 3 minutes. Add the kale, salt and pepper and make sure the kale is coated with olive oil. Cover and let cook until soft and wilted, about 10 minutes, stirring occasionally. Remove from heat and chop up until almost paste like. You want to be able to stir it into the potato mixture without and large pieces.
Once the potatoes are cool enough to handle, cut in half. Scoop out the center of the potatoes (which should be nice and soft), leaving about 1/4 inch of skin and potato. Put the insides in a large mixing bowl. Mash up the potatoes until it becomes one cohesive mass. Add the sour cream, cheese, kale, s&p. Combine into one delicious, creamy mixture. Taste and adjust seasoning as necessary.
Put the potato skins on a baking sheet. Stuff the mixture back into the potato skins and smooth the top. Pop in the oven for 25 minutes.