STUFFED MUSHROOM AND KALE POTATOES

Ingredients

6 baking potatoes, washed and patted dry

2 – 3 tbsp oil

1½ cups fresh sliced mushrooms

1½ cups chopped kale

3 cloves garlic, diced

½ tsp red pepper flakes (optional)

1 oz butter

½ cup milk

Salt and black pepper

Grated cheddar cheese

Directions

1. Preheat oven to 400 degrees F.
2. Rub the potatoes with the oil and place in a baking dish. Bake in the preheated oven for 1 – 1½ hours (depending on the size) until the potatoes are cooked through. A knife should be easily inserted in and out once the potatoes are done. Let cool slightly.
3. While the potatoes are baking, melt the butter in a pan over medium heat. Cook the kale and mushrooms in the butter with the garlic just until softened. Add the red pepper flakes and season with a little salt and pepper.
4. Cut the potatoes in half lengthwise. Scoop out the potato being careful not to tear or puncture the skin. Place the skins back in the baking dish. Mash the potato flesh with a fork or potato masher.
5. Mix together the potato, kale and mushroom mixture, milk and a little salt and black pepper. Taste and adjust seasoning if necessary.
6. Spoon the mixture back into the skins and top with grated cheese. Bake in the oven for 15 – 20 minutes or until the tops are golden brown. Remove and serve.