Kale and Olive Oil Twice Baked Potatoes


  • 3 large Idaho® potatoes (about 1 pound each), scrubbed
  • ¼ cup low fat milk
  • 3 tablespoons extra virgin olive oil
  • 3 ounces kale, stems removed and finely chopped
  • ½ cup light sour cream
  • ¼ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • ¼ teaspoon crushed black peppercorns
  • 1 tablespoon Parmesan cheese


  1. Preheat oven to 400°F. Pierce potatoes with a fork several times. Bake potatoes for one hour or until they yield to gentle pressure.
  2. Using an oven mitt to hold the potatoes, cut them in half lengthwise. Gently scoop out the interior flesh of the potato and place in a bowl. Use a potato masher or a fork to mash the potato flesh.
  3. Add milk and olive oil and mash them in with the potatoes until smooth. Mix in the chopped kale, sour cream, ¼ cup Parmesan cheese, salt and pepper.
  4. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Top potato halves evenly with the remaining 1 tablespoon Parmesan cheese.
  5. Place filled potatoes on a baking sheet and bake for 15-20 minutes or until hot.