This Double-Stuffed Baked Potatoes with Swiss Chard and Bacon recipe is a great way to get extra greens in your diet. Spinach can be substituted for the chard, if desired.
2 8-ounce russet potatoes, rinsed, scrubbed
2 slices applewood smoked bacon, cut into 1-inch pieces
4 cups (packed) sliced stemmed chard (from 1 large bunch)
1 garlic clove, minced
1/2 cup 2% buttermilk
2 ounces aged Gouda cheese, grated
Prep Time: 20min | Cook Time: 20min
Preheat oven to 450°F. Pierce potatoes several times with fork. Bake directly on middle rack of oven until tender, about 1 hour. Cool potatoes slightly. Maintain oven temperature.
Meanwhile, cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off drippings from skillet (do not rinse skillet). Add chard and garlic to same skillet and cook over medium heat until wilted, tossing with tongs, about 3 minutes. Set aside.
Using serrated knife and cutting lengthwise, cut ½-inch off top of each warm potato and reserve for another use. Using spoon, gently scoop out potato flesh, leaving 1/4-inch-thick shells. Transfer warm potato flesh to bowl; mash with potato masher. Mix in buttermilk, then all but ¼ cup cheese. Mix in cooked chard. Season to taste with salt and pepper.
Place potatoes in small baking dish. Fill with mashed potato mixture, mounding well. Top with remaining 1/4 cup cheese. Bake potatoes until heated through, about 15 minutes. Sprinkle with bacon and serve.
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