Kale and Smoked Cheddar Twice Baked Potatoes.
Kale twice baked potatoes are made with sautéed kale, greek yogurt and smoked cheddar for ultimate flavor. Crispy potato skins, melty cheese and kale studded potatoes make for one delicious side dish.
I’ve never found a potato I didn’t love.
You know I love a good side dish and I’m always on the hunt for a new one. Enter these kale twice baked potatoes. With smoked cheddar! Because we all need a little kale with our cheese.
This is my Irish offering! A little side dish of sorts that you can make tonight or tomorrow for Saint Patrick’s Day, or let’s be real, just about anything because these potatoes are SO good.
Good and green!
I’ve never made colcannon and it doesn’t necessarily appeal to me either. I’m sure if I had it prepared properly, I’d love it.
What’s crazy is that colcannon is mashed potatoes with cabbage or sometimes kale, and in this recipe I am basically mashing my potatoes with kale. SO perhaps I do enjoy colcannon.
Here’s my little spin on it.
For this recipe, I use my greek yogurt twice baked potato recipe. It’s classic and delicious. Very simple too! I skip the bacon for this recipe. The worst part is baking the potatoes and having to find something to do with that hour. The good news is that you can totally do that part ahead of time.
The potatoes go into a bowl with some plain greek yogurt (you could also use sour cream) and milk. I add some sautéed shredded kale and a handful of freshly grated smoked cheddar. Nothing overly fancy, but everything loaded with flavor. Seriously, we’re talking flavor PACKED.
Whip that up, scoop the mixture back into the potato skins and bake until everything is warmed together. The potato skins are crispy and crunchy. The cheese on top is golden and melty. The whole thing is just super delicious.
It never fails that we only end up eating twice baked potatoes once a year, usually on Christmas Day. My grandma made the best ones and she always made them for the holidays, then my mom started making them too. We love them, so it seems ridiculously that we don’t eat them more often!
Sure, they may be more of an indulgent meal, but even for sunday dinner?! I need to start making them more frequently.
That is why I love this version. They aren’t quite as heavy because I use greek yogurt. They still have that whipped texture, but they are a lot lighter. Of course, I kind of balance that out with the smoked cheddar, but hey. Do what you have to do.
My favorite part in all of this is that crispy crunchy potato skin!
These are a great side dish that you can prep ahead of time and even fully bake and reheat ahead of time. We all adore them.
Kale Twice Baked Potatoes
Kale and Smoked Cheddar Twice Baked Potatoes
- 4 russet potatoes
- Olive oil for brushing
- kosher salt and pepper
- 5 cups chopped kale
- ½ tablespoon olive oil
- ½ cup plain greek yogurt, (any variety works)
- ½ cup milk, (any variety works)
- 2 tablespoons unsalted butter, softened
- 4 ounces freshly grated smoked cheddar cheese, plus more for topping
- chopped chives, for topping
- Preheat the oven to 400 degrees F.
- Poke a few holes in the potatoes with a fork, rub them with the olive oil and place them on a baking sheet. Bake for 1 hour, or until they are cooked through. Remove and let cool slightly.
- While the potatoes are baking, heat the olive oil in a skillet over medium. Add the kale with a pinch of salt and pepper. Cook until wilted, about 6 to 8 minutes. Remove from the heat.
- Once the potatoes are done, carefully slice them in half lengthwise. Scoop out the insides of the potato, leaving the skin intact. I like to use a serrated (grapefruit) spoon for this. Place the potatoes in the bowl of your electric mixer. Add the greek yogurt, milk and butter. Using the paddle attachment, beat the mixture until it's smooth and creamy. Beat in the kale, cheese and a big pinch of salt and pepper. Taste the mixture and if it needs more seasoning, sprinkle in more salt and pepper.
- Scoop the mixture back into the potato skins. Top with a bit more smoked cheddar cheese. Bake for 20 minutes or until the cheese is slightly golden and the potatoes are warmed through. Remove from the oven and top with fresh chives. Serve!
Crunchy cheese on top is mine.