Ingredients

4 pieces Potatoes (russet)

5 slices Bacon (diced)

5 ounces Kale (0r green cabbage) chopped

2 ounces Butter (softened)

1/2 teaspoon Salt

1/4 teaspoon Pepper

4 ounces Cheddar (grated)

1/4 cup Sour Cream

1 tablespoon Olive Oil

1 tablespoon Chives (fresh)

Preparation

  1. Heat oven to 400

  2. Bake potatoes for 70 minutes till done.

  3. Let potatoes cool.

  4. Cook bacon until browned. Crumble.

  5. Add kale and cook, stirring, until wilted, Set aside,

  6. Cut a 1/2 inch slice lengthwise off top of each potato. Scrape the flesh from each potato.

  7. Put potato in large bowl. Add butter, salt, pepper and mash until blended.

  8. Fold in kale, spur cream and half the cheese, and bacon.

  9. Fill potatoes with mixture. Oil outside of potato skins.

  10. Bake uncovered 25 - 30 minutes.

  11. Top with remaining cheese, bake 2 - 3 minutes more.

  12. Garnish with chives.