Twice Baked Four Leaf Potatoes for St. Paddy's
Recipe type: Side Dish
Cuisine: Quasi-Irish
Prep time: 
Cook time: 
Total time: 
Serves: 8 stuffed halves
Twice Baked Potatoes with 4 different kinds of nutrient-packed greens makes them even more fitting as St. Patrick's Day fare. They might even be lucky!
  • 4 Russet potatoes, scrubbed
  • 2 tablespoons butter, preferably Kerrygold, of course
  • 1 large shallot, minced
  • 1 cup each kale, chard and baby spinach, chopped
  • ¼ cup parsley, chopped
  • 1 cup cheddar, preferably Dubliner of course, shredded
  • ¾ cup sour cream
  • 1 teaspoon salt or more to taste
  • ¼ teaspoon black pepper, or, again, more to taste
  1. Preheat oven to 450. Prick potatoes with a fork and microwave for about 8 minutes, rotating partway through. Transfer to a baking sheet and place in oven, baking for 20 minutes, until soft and baked through. Remove and reduce heat to 350
  2. Halve the potatoes. Scoop the flesh out of the potatoes into a mixing bowl, leaving about ¼ inch of shell. Return the shells to the oven to keep warm while you prepare the filling.
  3. Heat butter in a large skillet. Add shallots and saute until soft and starting to brown. Add kale, chard and spinach and saute for 3-4 minutes, until soft but still bright.
  4. Add contents of skillet, the parsley, cheese, sour cream, salt and pepper to the mixing bowl with the potatoes. Stir and mash together until thoroughly mixed. Taste for seasoning.
  5. Pull out the potato shells and increase oven temperature to 500. Scoop potato/cheese/greens mixture into the shells. Return to oven and bake for 15 minutes, until cheese has melted and potatoes are brown and crispy on top.

4 Russet potatoes
2 tablespoons olive oil
1 cup each kale, chard and spinach
¼ cup parsley
1 cup Daiya shredded cheddar
3 slices Daiya swiss style, chopped
¾ cup mayonnaise
1 teaspoon salt or more to taste
¼ teaspoon black pepper, or, again, more to taste
Recipe by Healthy Family Recipes at