Kale and Cheese Stuffed Potatoes

This is a delicious recipe and easy to make. ©Joyce Hays, Target Health Inc.


Kale and Cheese Stuffed Potatoes

(Kale for Brunch, Lunch or Dinner)

3 russet potatoes about 10 oz. each (long and flat)

1 bunch Tuscan kale

Coarse salt

1 Tablespoon olive oil

1 Tablespoon butter

1 large leek

1 cup coarsely grated cheddar, gruyere or comte

3/4 cup sour cream

Pinch black pepper

Pinch cayenne

3 fresh garlic cloves, minced


Get all ingredients together ©Joyce Hays, Target Health Inc.



Heat oven to 400oF.


1. Cook potatoes the first time: Gently scrub potatoes but do not peel. Pierce all over with a fork so that steam escapes. If you don’t poke some holes, you could have a potato explosion followed by a mess. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center. Leave oven on.


2. While potatoes cook, prepare stuffing: Tear kale leaves off the stems, and wash leaves in cold water to remove any dirt. Don’t dry. Tear leaves into large pieces. Heat a pan over medium-high and add the kale and a pinch of salt. Cook in the pan with just the water clinging to the leaves until they wilt down. Remove from pan and transfer to a colander and when cool enough to handle, wring out any extra moisture. I use either paper toweling or a clean kitchen towel. On a cutting board, finely chop greens. There should be about a cup of well-chopped greens; more or less.


3. Trim leek down to the yellow and pale green part. Halve lengthwise and wash in cold water to remove any dirt, then pat dry. Cut leek halves the long way, again, so they’re in quarter-stalks, and thinly slice.


In a bowl, mixing the cooked kale, garlic and leeks ©Joyce Hays, Target Health Inc.


4. Heat a large skillet over medium heat; add butter and oil. When both are warm, add leek and reduce heat to medium-low. Cook until mostly tender and sweet, about 10 to 15 minutes, stirring. Avoid letting it brown. Add the minced garlic and chopped kale back to pan and warm up with leeks, for about 1 minute. Transfer mixture to a bowl.


Potatoes, leeks, kale have been mashed, sour cream and 3/4 grated cheese have been stirred in. Mixture is ready to heap into the baked shells of the potato. ©Joyce Hays, Target Health Inc.


5. Prepare potatoes: When potatoes are cool enough to handle, halve lengthwise and scoop out all but the last 1/4-inch thickness of skin and potato (you want the potato shell to remain strong enough to hold all the stuffing). Now add the potato insides, to bowl with leeks and greens. Arrange the potato shells on a baking sheet. Mash potatoes, leeks and kale together until smooth. Stir in the sour cream, 3/4 of cheese and more salt and pepper (optional). Now, heap the kale/potato mixture into the potato skins. Sprinkle with remaining 1/4 of cheese.


Going in oven for second time ©Joyce Hays, Target Health Inc.


6. Bake potatoes a second time, 20 to 30 minutes, until golden brown and crispy. Serve while still nice and warm


We opened some of this bottled red satin, which we were saving for a special occasion. This is a well-known vineyard putting forth, year after year, only excellent wines. You can’t go wrong drinking it now or investing in futures. ©Joyce Hays, Target Health Inc.


Friday night, we started by toasting with this delicious (from start to finish), full bodied cab, and a salad with fresh ripe tomatoes, cut up avocados, green olives, mini thin-skinned cucumbers, endive and a fresh lemon juice/olive oil dressing. Then came the unbelievably tender center-cut fillet mignon with marsala/mushroom sauce, the (recipe above) kale/cheese stuffed potatoes, some cauliflower fritters with pomegranate arils (will post my recipe soon), some sweet potato/date patties with chopped pistachios (will post another of my recipes soon) and more wine.


Our house guests for a while from LA:  our son and his friend.  We went to the MetOpera to see the gorgeous Anthony Minghella production of Puccini’s Madam Butterfly and enjoyed it immensely. A wonderful weekend was had by all. Here we are dining out at Sardi’s. We look forward to many more visits like the stimulating one we’re in the midst of now.  ©Joyce Hays, Target Health Inc.


Here are two favorite moments from an extraordinary production of Puccini’s Madame Butterfly:


The beautiful Humming Chorus, as the curtain falls on Act 2


Madama Butterfly: “Un bel di” – Maria Callas



Have a great week everyone!


From Our Table to Yours

Bon Appetit!



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