Twice-Baked Potatoes with Kale

Jane shared this recipe for combining your fall kale and potatoes. She says, “I adapted this recipe from a Smitten Kitchen recipe, and I’m very pleased with it. I used both potato and sweet potato and a whole bag of kale from our share. If you’ve already used up your kale, then Swiss chard, spinach, or even beet greens could be a good replacement. Instead of goat cheese you could use grated cheddar cheese.”

Twice-Baked Potatoes with Kale


  • 4 larger potatoes and/or sweet potatoes
  • Bag of baby kale or whole bunch large kale
  • ½ cup plain yogurt
  • 3 inches soft goat cheese or about 5 Tbsp
  • Salt and cracked black pepper to taste
  • Leek or onion Optional


  1. Preheat oven to 400. Wash potatoes and sweet potatoes and prick them all over with a fork. Place on baking sheet and bake in the oven for about 1 hour.
  2. Destem the kale – I used baby kale and didn’t bother too much with this, I just took of the larger, tougher stems. If using large kale, tear into chunks. Quickly rinse the kale in a colander and cook in a preheated pan over medium heat for about 30-45 seconds, or until just wilted. Move the kale back to the colander and let cool about 1-2 minutes until you can handle it. Squeeze the moisture from the kale, pressing hard with both hands. It will become quite a small little lump. Transfer to cutting board and chop into small pieces. You can squeeze moisture out again at this point. Set aside.
  3. If you are using leek or onion in the recipe, now is the time to finely chop it, and sauté it in butter. Set aside.
  4. Once the potatoes and sweet potatoes are out of the oven and cool enough to handle, slice in half lengthwise. Scoop out the insides, leaving a bit of the flesh closest to the skin to maintain structure. Mash the scooped-out potato and sweet potato with a fork or masher.
  5. Mix in the greens, goat cheese, yogurt, spices, and leek/onion if using. Mix well and then fill the potato shells bake up again.
  6. Place on baking sheet and bake for another 20 minutes.

Recipe Notes

Enjoy! We ate ours with a wintery-y side salad of grated carrot, apple, and toasted almonds with a sesame oil dressing. So good!