Kale and Bacon Stuffed Potatoes
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Kale and Bacon Stuffed Potatoes
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My whole family gobbled up these Kale and Bacon Stuffed Potatoes. I think they're filling enough to serve as the main dish or pair with soup and salad.
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Ingredients
- 3 Russet potatoes about 2 1/2 to 3 pounds total
- 4 pieces Bacon + 1 tablespoon bacon grease (I like Applegate Organic)
- 4 cups kale shredded (about 1/2 bunch)
- 1 clove garlic minced
- 2/3 cup Parmesan Cheese freshly grated
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- pepper to taste
Instructions
- Preheat the oven to 425 degrees F. Scrub the potatoes clean, prick a few holes in the skin with a fork, and bake for 45 to 55 minutes or until tender when pierced with a fork. (Alternatively, you could cook the potatoes in the microwave if you are short on time.)
- Meanwhile, set a skillet over medium heat and add the bacon without overcrowding the pan (no cooking oil is necessary). Cook for several minutes or until the bacon starts to curl up and darken on the bottom. Flip and cook for several minutes longer until cooked all the way through or to your desired doneness. I like my bacon crispy, so I cook it until both sides are dark brown. Drain on a paper towel lined plate, set aside, and reserve 1 tablespoon of bacon grease.
- Wash the kale, remove and discard the large stems, and cut or tear the leaves into shreds. Heat the bacon grease back up in the same skillet and add the kale and garlic to the pan. Cook and stir until the kale wilts, about 1 to 2 minutes.
- Once the potatoes are ready, slice them in half and carefully scoop the insides into a large mixing bowl (while being careful not to break the outer shell). Add the bacon, cooked kale, Parmesan, sour cream, milk, butter, salt, and pepper. Stir until well combined but do not overmix.
- Turn the oven up to 450 degrees F, scoop the seasoned mixture back into the potato shells, and bake until the tops turn golden brown, about 10 to 15 minutes more. Serve warm or store the leftovers in the fridge for up to 4 or 5 days.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Kale and Bacon Stuffed Potatoes Amount Per Serving Calories 439 Calories from Fat 234 % Daily Value* Fat 26g40%Saturated Fat 13g81%Cholesterol 61mg20%Sodium 804mg35%Potassium 1120mg32%Carbohydrates 38g13%Fiber 2g8%Sugar 3g3%Protein 17g34% Vitamin A 7215IU144%Vitamin C 90mg109%Calcium 355mg36%Iron 2.6mg14% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 439
- Calories from Fat 234
- % Daily Value*
- Fat 26g
- 40%
- Saturated Fat 13g
- 81%
- Cholesterol 61mg
- 20%
- Sodium 804mg
- 35%
- Potassium 1120mg
- 32%
- Carbohydrates 38g
- 13%
- Fiber 2g
- 8%
- Sugar 3g
- 3%
- Protein 17g
- 34%
- Vitamin A 7215IU
- 144%
- Vitamin C 90mg
- 109%
- Calcium 355mg
- 36%
- Iron 2.6mg
- 14%
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