Sautéed Kale Potato Skins Recipe

Sautéed Kale Potato Skins Recipe
Staff Writer
Sautéed Kale Potato Skins Recipe
iStock/thinkstock
Sautéed Kale Potato Skins Recipe

Sautéed Kale can make a delicious and healthy addition to your potato skin recipe.

4
Servings
200
Calories Per Serving
Deliver Ingredients

Ingredients

  • medium-sized russet potatoes, scrubbed and dried
  • 1  Tablespoon  olive oil
  • 1  Pound  fresh lacinto kale, stems removed and finely chopped
  • 1/2  Cup  heavy whipping cream
  • 2  Tablespoons  melted butter
  • Black pepper, to taste
  • Salt, to taste

Directions

Preheat oven to 400F

Pierce the potatoes in several places with a fork.

Place potatoes on middle rack of oven and bake for 45 minutes, or until they are soft all the way through when pierced with a fork. Remove from oven and let cool for 10-15 minutes.

While potatoes are baking, heat olive oil in medium-sized saucepan. Add kale and saute on medium-high heat for 5 minutes. Remove from heat.

Cut each potato lengthwise and carefully scoop out insides with a spoon.

In a large mixing bowl, blend potatoes, butter and cream with a whisk or hand mixer until light and airy. Mix together kale with potato mixture, salt, and pepper.

Place filling into each skin halve, and return to the oven for 3-5 minutes.

Nutritional Facts

Total Fat
10g
14%
Sugar
24g
27%
Saturated Fat
6g
25%
Cholesterol
18mg
6%
Carbohydrate, by difference
27g
21%
Protein
2g
4%
Vitamin A, RAE
57µg
8%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
32mg
3%
Choline, total
8mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
11µg
0%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
35mg
5%
Selenium, Se
2µg
4%
Sodium, Na
55mg
4%
Water
110g
4%

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.