- 6 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
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.