Four kinds of greens jazz up these cheesy classics for St. Patrick’s Day.
Twice Baked Potatoes are always crowd pleasers, and adding some emerald greens makes them even more fitting as St. Patrick’s Day fare. Kale, chard, spinach, and parsley add up to four “leaves”. Get it? I know you do. This recipe was a hit with adults and veggie-reluctant kids alike. I used the twice baked method recommended by the good people at America’s Test Kitchen. They might even be lucky!
Included is a tested and approved dairy-free version in the notes after the main recipe, made using Daiya products, which are soy-free and by far the best non-dairy cheeses I’ve ever tried. Give them a try if you’re skeptical!
- 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
- 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
- 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.
- 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.
- 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.
- 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
1/4 cup parsley
1 cup Daiya shredded cheddar
3 slices Daiya swiss style, chopped
3/4 cup mayonnaise
1 teaspoon salt or more to taste
1/4 teaspoon black pepper, or, again, more to taste
Some other takes by food bloggers:
Twice Baked Potatoes with Horseradish by Girl Versus Dough
Slice-Baked Potatoes by The Pioneer Woman
Broccoli Cheese Twice Baked Potatoes by Skinny Taste
Turkey Taco Twice Baked Potatoes by Cookin’ Canuck
Twice Baked Cauliflower Casserole from Kalyn’s Kitchen
Twice Baked Potatoes with Sundried Tomatoes and Feta from Good Thymes and Good Food
— posted by Anne