Kale and Bacon-Stuffed Baked Potatoes

INGREDIENTS

• 4 russet potatoes
• 6 slices bacon
• 1 bunch kale
• 2 cloves minced garlic
• 3/4 cup grated Parmesan
• 2/3 c sour cream
• 1/3 c milk
• 3 Tbsp butter
• 1 tsp salt
• ground back pepper

PREPARATION

1. Heat oven to (it says) 425°.
2. Scrub the potatoes, prick a few holes and bake until tender, 45-55 minutes.
3. Meanwhile, in a large skillet, cook the bacon, drain off all but 1 Tbsp of the grease.
4. Wash the kale and remove the stems. Cut or tear into shreds (you should have about 5 cups). Heat the bacon grease in the skillet over medium and add the kale and garlic. Cook and stir until the kale wilts (add a tablespoon of water if needed) about 1-2 minutes.
5. When the potatoes are ready, remove them from the oven. Turn the oven temperature up to (it says) 450°.
6. Slice the potatoes in half lengthwise and carefully scoop out their insides into a large bowl, being careful not to break the outer shell. Gently mash to break up the large chunks. Add crumbled bacon, kale, Parmesan, sour cream, butter, milk, salt and pepper to taste. Do not overmix.
7. Scoop the potato mixture back into the potato shells and bake until the tops turn golden, about 10-15 minutes. Salt to taste.

( 100 Days of Real Food on a Budget - kindle )

-- JMag Guthrie - 2019-04-06