WHAT TO EAT THIS WEEKEND

Baked potatoes with cheesy kale

Also works with spinach, mashed broccoli or sliced leeks, and you can try a goat’s cheese or blue cheese instead of cheddar, if you prefer

Posted

Added on

Also works with spinach, mashed broccoli or sliced leeks, and you can try a goat’s cheese or blue cheese instead of cheddar, if you prefer

Posted

  • SERVES 4
  • PREPARATION TIME 5 minutes
  • COOKING TIME 60+ minutes
  • 4 baking potatoes (250-300g each)
  • 2 good handfuls (about 50g) curly kale leaves, stripped from their stems
  • Sea salt and freshly ground black pepper
  • Olive oil
  • 150g mature cheddar, grated
  1. Preheat the oven to 190ºC/fan 170ºC/gas mark 5.
  2. Put the potatoes in a baking dish and prick them a few times with a sharp knife. Rub the skins all over with a little olive oil and sprinkle with sea salt. Bake for one to 1½ hours, depending on size, until the insides are tender and the outsides crisp.
  3. Meanwhile, boil the kale for four minutes in salted water. Refresh in cold water, drain well, chop and set aside.
  4. When the potatoes are ready, remove them from the oven and leave until just cool enough to handle. Slice off the tops (serve them with the potatoes) and use a teaspoon to scoop out most of the insides, being careful not to break the skin. Put the flesh in a bowl and mash with the kale and three-quarters of the cheese. Season with salt and pepper to taste. Spoon the mixture back into the skins, scatter over the remaining cheese and return to the oven for about 15 minutes, until the cheese is golden and bubbling.

FOR MORE AUTUMN AND WINTER RECIPES FROM RIVERFORD

FOR MORE AUTUMN AND WINTER RECIPES FROM RIVERFORD

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Tagged in:
KALE
Potatoes
Comfort food

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