We all love our potatoes, and this recipe is a celebration of both baked and mashed potatoes. Bake them to perfection, scoop them out, add your favorite toppings, mash them to your liking and then re-stuff. Potato skins have never been this good.
Dan's Twice-Baked Potatoes
For the Filling
- Baked Russet Potatoes
- Sour Cream
- Cheese (Cheddar or Pepper Jack)
To Bring it Together
Bake the Potatoes: Heat the oven to 400°F. Scrub the potatoes clean under running water and then stab them several times with a fork or cut a slit down the length of them with a knife. Place them on the middle oven rack and bake until a fork inserted into the potato meets no resistance, roughly 60-75 minutes.
Prep the Veggies: Cut the Broccoli into 1 inch florets and boil them in salted water for 3 minutes. Remove from the heat and immediately blanch them in cold water to stop the cooking. While the Broccoli is boiling melt some butter in a sauce pan and add the garlic and kale cooking it down until the kale is wilted, roughly 7-8 minutes. Remove from the heat and set aside in a mixing bowl.
Make the Filling: Remove the Potatoes from the oven and let them cool. Once they can be safely handled cut them in half lengthwise and scoop out the insides into a mixing bowl. Add the milk, sour cream, a handful of cheese and mix until somewhat smooth; how smooth is a personal preference thing. Once at the desired consistency season with salt and pepper to taste and then fold in the veggies. Once everything is mixed recheck the seasoning and adjust accordingly.
Finish the Potatoes: Spoon the filling back into the potato skins and place on a cooking sheet. Top each potato with a bit of cheese and any other garnish you like, then broil them until the cheese is melted. Remove from the oven, let cool, and enjoy. If you absolutely must of have onions for your potatoes adding some sliced greens onions at the very end as a garnish works nicely.