Go Dallas Cowboys & happy birthday to my mother-in-law! Two great things to celebrate this morning.
Even though I am talking about celebrating, I am very well aware that this is a baked potato post, not a cake post. However, I would be perfectly happy having this baked potato on my birthday!
You can eat this for a main meal with a side salad, or you can serve this as a side to an entree. It goes perfectly with oven baked ribs. This are really easy to make and you can make them ahead. When we have these for dinner, I make them in the morning, then I bake right before dinner. No stressing right around dinner time.
Did anyone make resolutions for this coming year? I know cooking more at home is a popular resolution. Planning ahead will make everything easier, you just have to stick to the plan!
Ingredients: 3 Russet Potatoes 1 bunch of Kale, ~10 oz. Coarse Salt 5 slices of Bacon, thick-cut 3 tablespoons of Butter 1 cup of Gruyere or Cheddar Cheese, grated 2/3 cup of Parmesan Cheese, grated 1/2 cup of Cream Cheese or Goat Cheese, softened 3/4 cup of Sour Cream Black Pepper or Red Pepper Flakes, to taste
First, preheat your oven to 400 degrees.
Gently scrub potatoes and pierce multiple times with a fork. Wrap each potato in aluminum foil and bake for 1 hour and 15 minutes until you can pierce with a skewer. If eating these immediately, leave oven on.
Remove potatoes from the oven and open the foil. Slice in half lengthwise and let cool.
While the potatoes are cooking prepare the filling. Rinse the kale in water, removing any grim or dirt. Cut the kale away from the stems and tear into pieces, discard the stems. Heat a large skillet over medium heat, place the greens in pan with a pinch of salt and cook until the kale has wilted. Place the kale in a colander in the sink to drain any excess moisture. When cool, wring out the kale in a kitchen towel. In the same pan, cook the bacon, until crisp. Let drain on paper towels. Crumble when cool.
Now, to prepare the potatoes. Scoop the filling out of the cool potatoes into a large bowl, leaving 1/4 inch layer in the shell. Mash the potatoes with the butter, cheeses, and cream cheese until smooth. Stir in the kale and bacon. Reserve 1/4 of the bacon and cheddar for topping. Season the mashed potatoes with salt and pepper, to taste. Spoon the mixture into the potato shells, arrange in a baking dish. Top with remaining cheese and bacon. Bake for 20-30 minutes.
Happy Cooking, The Barbee Housewife Source: adapted from, Smitten Kitchen