Kale twice-baked potatoes combine sautéed kale, Greek yogurt and smoked cheddar for bold, satisfying flavor. Crispy potato skins, melted cheese and kale-studded potato filling make a delicious side dish.
I’ve never met a potato I didn’t love.
I’m always hunting for a great side dish, and these kale twice-baked potatoes are a new favorite. The smoked cheddar adds a deep, savory note that pairs perfectly with the bright, garlicky kale.
This is my take on an Irish-inspired side—green and comforting. Serve them for St. Patrick’s Day, the holidays, Sunday dinner, or any night you want a rich, cozy vegetable-forward dish.
I hadn’t really made colcannon before, but once I realized colcannon is mashed potatoes mixed with cabbage or kale, I saw how these twice-baked spuds are basically a close cousin—mashed potato meets leafy greens and cheese. Delicious.
My simple approach
I build this version on a Greek yogurt twice-baked potato base for a lighter, whipped texture. I skip bacon to keep the focus on the kale and smoky cheddar, but you can add it if you prefer. The only slightly tedious part is baking the potatoes, which takes about an hour — that step can be done ahead of time.
After baking, slice the potatoes in half and scoop the flesh out with a spoon — a serrated grapefruit spoon works great for this. Mix the potato flesh with plain Greek yogurt (or sour cream), a splash of milk, butter, sautéed shredded kale and plenty of freshly grated smoked cheddar. Season with kosher salt and pepper, taste, and adjust.
Spoon the creamy, kale-filled mixture back into the skins, sprinkle extra cheddar on top and bake until warmed through and the cheese bubbles and turns golden. The skins crisp up, the filling stays silky, and the cheddar adds smoky richness.
These used to be a rare holiday treat in my family—my grandmother made them for Christmas, then my mom continued the tradition. They’re indulgent but comforting, and I’m determined to make them more often than once a year.
Using Greek yogurt keeps the filling lighter while preserving the fluffy, whipped texture. Of course, the smoked cheddar gives them enough indulgence to feel like a treat, so balance is achieved.
My favorite part is the crispy, crunchy potato skin—such a satisfying contrast to the creamy filling.
These potatoes can be prepped ahead: bake and cool the potatoes earlier in the day, then finish the filling and rebake before serving. They reheat well, too.
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
- ½ tablespoon olive oil
- ½ cup plain Greek yogurt (any variety)
- ½ cup milk (any variety)
- 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 (200°C).
- Poke a few holes in the potatoes with a fork, rub them with olive oil and place on a baking sheet. Bake 1 hour, or until tender. Remove and let cool slightly.
- While the potatoes bake, heat ½ tablespoon olive oil in a skillet over medium. Add the chopped kale, season with a pinch of salt and pepper, and cook until wilted, about 6–8 minutes. Remove from heat.
- When potatoes are cool enough to handle, slice them lengthwise and scoop out the flesh, leaving the skins intact. Place the potato flesh in a bowl or in the bowl of a mixer. Add the Greek yogurt, milk and softened butter. Beat until smooth and creamy.
- Stir in the sautéed kale, smoked cheddar and a big pinch of salt and pepper. Taste and adjust seasoning if needed.
- Spoon the mixture back into the potato skins, top with additional smoked cheddar, and bake 20 minutes, or until the cheese is melted and slightly golden. Remove, sprinkle with chopped chives and serve warm.
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Crunchy cheese on top is my favorite part.