Jamie Alcorn

View Original

Kale + Leek Twice-Baked Potatoes

Jamie Alcorn

This 7 Ingredient recipe is easy to prepare and provides comfort food that will fill you up

Not to complain... but I'm going to:

I've been under the weather. 

Fever. Aches. Pains. Stuffy nose. Runny nose. Bad sleep. No yoga. No outdoors. Just couch. And Netfix.

Thank the Lord for Netflix.

That being said, I haven't been doing much in the way of cooking. (Opening a can of soup has been maxing me out). 

But.

Yesterday, I started to see some light at the end of the tunnel, and actually felt good enough to try making a little comfort food for myself.

Since going to the grocery store was still not a realistic option, I just used what I had in the fridge from my Farm Fresh To You box.

And it was the BOMB.

These twice-baked potatoes are killer--especially when you feel like you're dying ;) Plus, they were truly easy to prepare. I mean, even my shriveled, whiny, sore self was able to pull off the recipe, so...

Ingredients

  • 3-4 large red potatoes

  • 1 bunch of kale, ribs removed, torn into bite-sized pieces

  • 2-3 large garlic cloves, minced

  • 1 tbsp olive oil

  • 1 large leek (yellow and pale green part only), halved lengthwise, then sliced thin

  • 2 tbsp vegan butter

  • salt and pepper (to taste)

Make

  1. Preheat oven to 400 degrees. Gently scrub the skins of your potatoes and pierce all over with a fork. Place potatoes directly onto oven rack, and bake for 45 minutes to an hour, until the potatoes are tender. Remove from oven and set aside to let the potatoes cool.

  2. Once the potatoes are cool enough to handle, cut in half, and gently scoop out the inside of the potatoes, leaving about 1/4 inch of potato and skin for stability.
    Add the potato filling to a large mixing bowl and set aside.

  3. Heat the olive oil in a large skillet over medium heat. Once hot, add the leek, sprinkle lightly with salt and sauté for 10 minutes. Add the kale and minced garlic to the skillet and sauté for 5 minutes, until kale is completely wilted and excess water has evaporated.

  4. Add the leek and kale mixture to the potato filling. Mash together until smooth, along with the vegan butter. Taste and season with salt and pepper to taste. 

  5. Heap the filling in the prepared potato skins. Place on a parchment lined baking sheet and cook for 20-25 minutes, until golden on top.

Recipe adapted from The Local Vegan.