Kale twice-baked potatoes combine sautéed kale, Greek yogurt and smoked cheddar for robust flavor. Crispy potato skins, melty cheese and kale-studded potato filling make a memorable side dish.
I’ve never met a potato I didn’t love.
I’m always on the hunt for a new side dish, and these kale twice-baked potatoes are a recent favorite. Smoked cheddar gives them a savory, slightly smoky finish that balances the bright, earthy kale.
This is my little Irish offering: a green side dish that works for Saint Patrick’s Day or any night you want something comforting and vegetable-forward. It’s essentially a riff on colcannon—mashed potatoes mixed with greens—but presented as twice-baked potatoes for extra texture and crispness.
My approach
I use a twice-baked potato method that relies on Greek yogurt to keep the filling creamy but lighter than using all sour cream or heavy cream. Potatoes are baked until tender, halved, and the insides are scooped into a bowl. A serrated grapefruit spoon works surprisingly well for hollowing out the flesh without damaging the skins.
The scooped potato flesh is mixed with plain Greek yogurt (or sour cream), a splash of milk, softened butter, sautéed chopped kale and freshly grated smoked cheddar. Season with kosher salt and freshly cracked black pepper, then pipe or spoon the mixture back into the potato skins. Top with more cheddar and bake until golden and bubbling.
The result: crunchy potato skins, a whipped, flavorful filling and a melty, slightly crisp cheese topping. These potatoes are delicious straight from the oven and reheat very well, making them great to prep ahead for a holiday or weeknight meal.
Twice-baked potatoes have often been a holiday treat in my family—my grandmother’s were a tradition for Christmas—but there’s no reason to limit them to once a year. Using Greek yogurt keeps the filling lighter while still silky, and the smoked cheddar adds the indulgent finish that makes them feel special.
My favorite part is the crunchy, seasoned potato skin. These are a versatile side you can partially prepare ahead: bake the potatoes in advance, finish the filling and bake the stuffed skins when you’re ready to serve.
They’re hearty enough for a Sunday dinner yet brightened by the kale and Greek yogurt, so they don’t feel overly heavy. And yes — the smoked cheddar is worth it.
Kale Twice Baked Potatoes
Kale and Smoked Cheddar Twice Baked Potatoes
8 potatoes
Ingredients
- 4 russet potatoes
- Olive oil for brushing
- Kosher salt and pepper
- 5 cups chopped kale
- 1/2 tablespoon olive oil
- 1/2 cup plain Greek yogurt (any variety works)
- 1/2 cup milk (any variety works)
- 2 tablespoons unsalted butter, softened
- 4 ounces freshly grated smoked cheddar, plus more for topping
- Chopped chives for topping
Instructions
- Preheat the oven to 400°F.
- Poke a few holes in the potatoes with a fork, rub them with olive oil, place them on a baking sheet and bake for about 1 hour, until tender. Remove and let cool slightly.
- While the potatoes bake, heat 1/2 tablespoon olive oil in a skillet over medium. Add the chopped kale with a pinch of salt and pepper and cook until wilted, about 6–8 minutes. Remove from heat.
- Carefully slice the baked potatoes in half lengthwise. Scoop out the insides, leaving the skins intact. Place the potato flesh in a bowl or the bowl of a stand mixer. Add Greek yogurt, milk and softened butter. Beat until smooth and creamy. Fold in the sautéed kale, smoked cheddar and a generous pinch of salt and pepper. Taste and adjust seasoning if needed.
- Spoon the mixture back into the potato skins. Top each with additional smoked cheddar. Bake for 20 minutes, until the tops are golden and the potatoes are heated through. Remove from the oven and sprinkle with chopped chives. Serve warm.
Crunchy cheese on top is mine.