Looking for something?

{LEAD_OWNER_FIRST_NAME|} {LEAD_OWNER_LAST_NAME|}
I am a Team Beachbody Coach, who is passionate about health, nutrition and financial freedom.

Read More...

BE CONNECTED – GET OUR CONTENT IN YOUR INBOX!

Categories

RECENT COMMENTS

Broccoli-and-Kale-Stuffed Potatoes

Broccoli-and-Kale-Stuffed Potatoes

Broccoli-and-Kale-Stuffed Potatoes become an irresistible side dish. Plus, you are sneaking a few cups of extra veggies. Use this recipe as a base for adding your favorite vegetables to the mix. You can also swap out the kale for spinach, include a head of roasted garlic, or stir in some mashed avocado to take these potatoes to the next level.

Broccoli-and-Kale-Stuffed Potatoes

Ingredients
2 russet potatoes
1 cup cooked broccoli (roasted or steamed is fine)
6 large tuscan kale leaves
1/2 cup milk
2–3 tablespoons cheddar cheese, grated
Salt and pepper, to taste

Broccoli-and-Kale-Stuffed Potatoes

Directions

  • Preheat oven to 425 degrees F.
  • Scrub potatoes, then poke each several times with a fork (making sure to press well into the potato flesh).
  • Place the potatoes on a baking tray, and bake for 50-60 minutes, until tender. Once cooked, remove from the oven.
  • While the potatoes are cooking, prep the kale leaves: Wash and dry, remove and discard the thick inner stems, and roughly chop the leaves.
  • Cook in a pot of rapidly boiling water for 2 minutes, then drain and run under cold water to stop cooking process. Set cooked kale aside.
  • Slice potatoes lengthwise, and scoop the insides out into a blender, leaving a good 1/4 inch of potato flesh still attached to the potato skin (otherwise, your potato might fall apart). (Note: If you don’t have a blender, you can use a hand blender, a food processor, or simply mash the ingredients with a fork!)
  • Add the broccoli, kale, and milk to the blender and blend until smooth. Season to taste with salt and pepper.
  • Scoop the pureed broccoli-kale-potato mixture back into the potato skins. Sprinkle with the grated cheddar cheese, return to the baking sheet, and bake for another 10 minutes.
  • Change the oven setting to broil, and continue cooking on high for 3 minutes to brown the cheese. Remove from the oven and serve!

It is time to bring Broccoli-and-Kale-Stuffed Potatoes to your dinner table! The entire family will love them

Leave a Reply

Your email address will not be published. Required fields are marked *