Kale and Avocado Stuffed Potatoes

Something Extra:
The Healthy Issue 2013

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Looking to eat healthier? Check out our collection of recipes from the Spring issue of Something Extra!


Kale and Avocado Stuffed Potatoes

Kale and Avocado Stuffed Potatoes
2 large russet potatoes
2 cups bite-size pieces kale (remove tough ribs and stems)
1 ripe avocado, peeled, pitted and diced
1/2 cup shredded pepper Jack cheese
1/2 cup salsa verde
1/2 cup very coarsely chopped Lindsay Naturals Green Olives
1/2 cup coarsely crushed Brad's Naturally Nacho Raw Leafy Kale

We’ve made these meatless, but if you want extra protein, add a link or 2 of diced Aidells Chicken Chorizo.

Prep: 10 minutes, Cook: 20 minutes, Serves: 4

1. Place potatoes in a medium bowl; cover and microwave on HIGH for 12 to 15 minutes or until soft when gently squeezed. Place kale in a medium bowl and microwave for 1 minute to wilt.

2. Let potatoes cool slightly, then cut in half horizontally. Scoop insides into bowl, leaving a small shell of potato inside the skin. Mash potato with avocado, cheese and salsa. Stir in kale and olives and pile back into skins.

3. Microwave for 3 to 4 minutes more or until very hot, then sprinkle with kale chips. 

Nutritional Information:
Calories: 330, Protein: 10g, Total Fat: 15g (Saturated Fat: 4g, Trans Fat: 0g), Carbohydrates: 45g, Fiber: 7g, Sugar: 3g, Cholesterol: 15mg, Sodium: 370mg, 9 points


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Great recipe. Easy to make 100% plant based by subbing cashew cream for the shredded jack pepper cheese. Pick up the cashews in the bulk section at Raley's/Belair. This will also reduce your total fat ingestion and those that are left will be healthier.

Comment Number: 6814