STUFFED POTATOES WITH KALE AND RED PEPPER

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Stuffed Potatoes With Kale and Red Pepper image

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.

Provided by dianegrapegrower

Categories     Potato

Time 50m

Yield 4 potato halves, 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 375°F Scrub potatoes, and place in hot oven. Bake until done - about 45 minutes.
  • 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.
  • Heat oil in medium skillet. Saute onions and bell pepper until tender. Place in medium bowl.
  • 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.
  • 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.
  • Mash the potatoes and vegetables together. Add milk to moisten mixture - it should not be creamy like mashed potatoes, but retain some texture.
  • 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.

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