1. Preheat the Oven and Bake Potatoes

• Set your oven to 350°F (180°C). Pierce each potato with a fork or small knife to allow steam to escape during baking.
• Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until they’re soft when pierced with a fork. This will help ensure the insides are creamy.

2. Prepare the Vegetable Filling

• While the potatoes are baking, heat 2 tbsp of olive oil in a large skillet over medium heat.
• Add the chopped onion and sliced mushrooms, sautéing for about 5 minutes or until the onion becomes translucent. Season with 1 tsp of salt for added flavor.
• Add the sliced Brussels sprouts and cook for another 3-4 minutes, stirring occasionally.
• Finally, add the minced garlic and shredded kale. Sauté for another 1-2 minutes, until the garlic is fragrant and the kale is wilted. Remove from heat and set aside.

3. Scoop Out and Mash the Potatoes

• Once the potatoes are finished baking, allow them to cool slightly. Cut each potato in half lengthwise.
• Carefully scoop out the insides of each potato half, leaving a thin layer of potato to maintain the shape of the skin.
• Place the scooped potato insides into the skillet with the cooked vegetables. Add the Greek yogurt and the remaining 1 tsp of salt. Stir well to combine, using the back of your spoon to lightly mash the potatoes. Season with black pepper to taste.

4. Fill the Potato Skins and Bake Again

• Line a baking sheet with a silicone mat or parchment paper.
• Arrange the potato skins on the baking sheet and fill each half generously with the potato-vegetable mixture.
• Top each filled potato with a sprinkle of grated Parmesan cheese.

5. Finish Baking

• Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and golden brown.
• Serve the twice-baked potatoes immediately while hot.