Twice Baked Potato Stuffed with Baby Kale, Spinach, Cheddar

15 Apr

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Ingredients:

  • 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

Directions:

  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

4 Responses to “Twice Baked Potato Stuffed with Baby Kale, Spinach, Cheddar”

  1. l1brarygrl April 18, 2014 at 10:06 am #

    Those look fabulous.

    • eatingwhole April 18, 2014 at 10:50 am #

      Thank you! 🙂 They were devoured! 😉

  2. healthable old soul April 19, 2014 at 11:23 am #

    This is what I call a Holiday meal!

    • eatingwhole April 19, 2014 at 3:47 pm #

      🙂 that it is! I have to admit, these didn’t last long at all lol! I ate then right up 🙂 .

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