SERVES 2 (YOU CAN SAVE THE SECOND ONE FOR LUNCH TOMORROW… OR EAT BOTH.)
2 medium russet potatoes, skin on, scrubbed
1 tablespoon extra-virgin olive oil
½ medium onion, chopped
1 clove garlic, chopped
1 cup chopped kale (dinosaur or Tuscan; about 2–3 kale leaves)
¾ cup shredded cheddar cheese (jack, Muenster, or fontina also work)
1 tablespoon unsalted butter
Salt and pepper
• Preheat the oven to 400°F.
• Line a rimmed baking sheet with foil and set aside.
• Pierce each potato several times with a fork. Place on a baking sheet.
• Roast the potatoes for 40 to 45 minutes, until a fork easily slides into the flesh.
• While potatoes roast, heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3 to 4 minutes, until they begin to soften.
• Add the kale and cook, stirring occasionally, for 7 to 8 minutes, until the kale is very wilted. Remove from heat and transfer the vegetables to a mixing bowl.
• When the potatoes are ready, take them out of the oven and let them cool for 5 minutes. (Leave the oven on.)
• Slice the potatoes in half lengthwise and use a spoon to scoop out the cooked flesh. (You may need to leave a thin layer of flesh close to the skin to keep the skin from tearing.)
• Place the scooped-out potato flesh into the mixing bowl with the onion-kale mixture. Set the skins aside (you’ll use them later).
• Add most of the cheese (reserve a few pinches to top the potatoes) and the butter to the bowl and use a fork to mash the mixture together. Season with salt and pepper to taste.
• Divide the mixture between the empty potato skins and top each with a pinch of the reserved shredded cheese. Place the stuffed potatoes on the lined baking sheet.
• Bake for 18 to 20 minutes, or until the cheese on top begins to bubble and brown.
• Serve immediately.