Vegetarian mains
Baked potatoes with cheesy kale filling
These vegetarian baked potatoes hit that magic spot somewhere between decadent and worthy. They make a great simple and inexpensive midweek dinner and can be easily adapted to your kitchen contents: use chard or spinach if you have this in your veg box instead of kale, or use a smoky cheese such as Gruyère in place of cheddar.
Ingredients
- 4 baking potatoes, about 250-300g each
- olive oil
- 50g curly kale, cabbage or chard
- 150g strong Cheddar, grated
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6. Put the potatoes in a baking dish and prick a few times with a sharp knife. Rub the potatoes with a little olive oil and sprinkle over some sea salt, to help the skin crisp up.
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Step 2
Bake for about 1½ hours, more or less, depending on the size of your potatoes, until the insides are tender (insert a sharp knife) and the outsides nice and crispy.
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Step 3
While the potatoes are cooking, boil the kale for 4 minutes. Drain, refresh in a bowl of ice cold water, drain again, then pick the leaves away from the stems (discard the stems) and chop the leaves. Keep to one side.
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Step 4
When cooked, remove the potatoes from the oven. Leave until just cool enough to handle, then slice off the tops (serve with the potato, or they could be a chef's perk!).
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Step 5
Using a teaspoon, scoop out most of the insides, being careful not to break the skin. Mash in a bowl, adding ¾ of the cheese and the chopped kale.
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Step 6
Season with salt and pepper. Spoon the mixture back into the potatoes. Sprinkle over the rest of the cheese.
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Step 7
Bake for another 15-20 minutes, until golden and bubbling.