Description
Creamy baked potatoes overflowing with sautéed kale, Brussels sprouts, and mushrooms. Topped with Parmesan for a hearty side dish.
Ingredients
Units
Scale
- 6 medium-large potatoes (washed)
- 2 tbsp olive oil (30 ml) olive oil
- 0.5 large onion (finely chopped)
- 3 garlic cloves (minced)
- 0.5 cups (70 g) sliced mushrooms
- 1 cup (30 g) shredded fresh kale
- 1 cup (60 g) thinly sliced Brussels sprouts
- 2 tsp garlic salt (or regular salt), divided
- 1 cup (240 g) plain Greek yogurt or regular yogurt
- 0.5 cups (50 g) grated Parmesan cheese
- Freshly ground black pepper
Instructions
- Preheat oven to 350°F (180°C). Pierce each potato with a fork; bake directly on the oven rack for 45-50 minutes, or until soft.
- Prepare the vegetable filling: Heat 2 tbsp olive oil in a large skillet over medium heat. Add chopped onion and sliced mushrooms; sauté 5 minutes, or until onion is translucent. Season with 1 tsp salt. Add sliced Brussels sprouts; cook 3-4 minutes, stirring occasionally. Add minced garlic and shredded kale; sauté 1-2 minutes, until garlic is fragrant and kale is wilted. Remove from heat.
- Scoop out and mash the potatoes: Once baked, let potatoes cool slightly. Cut each potato in half lengthwise; scoop out the insides, leaving a thin layer. Place scooped potatoes in the skillet with vegetables. Add Greek yogurt and remaining 1 tsp salt. Mash lightly with the back of a spoon. Season with black pepper.
- Fill the potato skins and bake again: Line a baking sheet. Arrange potato skins on the baking sheet and fill with potato-vegetable mixture. Top with grated Parmesan cheese.
- Finish baking: Bake for 10-12 minutes, or until cheese is melted and golden brown. Serve immediately.
Notes
- For easier scooping, let the baked potatoes cool completely before handling.
- Substitute other hearty greens like chard or spinach for the kale.
- To make ahead, prepare the vegetable filling and store separately; assemble and bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 10