Revisit the classic baked potato and load it up with Greek yogurt and vegetables like kale and brussels sprouts.
6 medium-large russet potatoes, washed
2 Tablespoons olive oil
½ a large onion, finely chopped
3 cloves of garlic, minced
½ cup sliced mushrooms
1 cup shredded fresh kale
1 cup thinly sliced brussel sprouts
2 teaspoons Garlic (or regular) salt
1 cup plain Greek (or regular) yogurt
½ cup grated Parmesan cheese
Fresh ground pepper, to taste
Prep Time: 15min | Cook Time: 60min
Set your oven to 350 °F. Pierce each potato with a knife, then place it in the oven to bake for about 45-50 minutes, or until they’re soft enough that a knife or fork can easily be inserted.
While the potatoes bake, heat the olive oil in a large skillet over a medium heat burner. Add in the onions and mushrooms, sautéing for about 5 minutes, or until the onions start to turn translucent. Season with 1 teaspoon of salt. Toss in the brussel sprouts next. Allow to cook for a few more minutes. Next, add the garlic. Cook for a minute before adding in the kale. Continue sautéing and stirring until the kale has wilted and everything has thoroughly cooked through. Remove from the heat and set aside.
Once the potatoes have finished baking, cut them in half and carefully scoop the insides out and into the pan of vegetables. Add in the yogurt and other teaspoon of salt, then stir to combine, using the back of your spoon to lightly mash the potatoes. Season with pepper (and additional salt, if you like).
Line the potato skins out on a baking sheet that has been lined with a silpat mat or non-stick foil. Fill each half with the potato-veggie mixture. Top with a sprinkling of Parmesan cheese. Place the potatoes back in a 350 °F oven and bake for about 10 minutes, or until the cheese has melted and turned golden brown. Serve immediately.
Store leftovers in an airtight container in the refrigerator.
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