Twice Baked Potato Stuffed with Baby Kale, Spinach, Cheddar



  • 4 medium organic potatoes, baked at 400 degrees Fahrenheit for 1 hour
  • 2 Cups organic baby kale & spinach (or greens of choice) + 2 cloves of garlic minced, steamed & drained
  • 1/4 Cup veganized cheddar cheese (OR I recommend Follow Your Heart Cheddar Style Cheese), grated
  • 2 Tablespoons non-dairy butter
  • 1 Tablespoon non-dairy sour cream
  • Salt and pepper, to taste


  1. Slice your potatoes in half and carefully scoop out most of the potato into a mixing bowl (be sure to leave enough potato so the skin stays together!).  Add your steamed greens + garlic, non-dairy butter, non-dairy sour cream, and mash with a potato masher (or fork).  Add salt and pepper to taste.IMG_6623s IMG_6625s IMG_6627s
  2. Scoop your potato filling back into your potato skins and sprinkle with cheese.  Pop them onto a baking sheet and under the broiler until the cheese is melted (about 5 minutes).IMG_6630s IMG_6639s
  3. Enjoy eating whole!IMG_6646s IMG_6649s IMG_6650s IMG_6659s IMG_6663s


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