Red Chard Twice Baked Potatoes
Cooking Times
Ingredients
- 4 large Cal-Organic Russet Potatoes
- 3 tbsp. olive oil
- 1 bunch Cal-Organic Red Chard
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1/2 tsp. paprika
- 1/2 tsp. red pepper flakes
- 3 garlic cloves, minced
- 2 cups Monterey jack cheese
- 1 cup sour cream
- 4 thinly sliced Cal-Organic Green Onions
Directions
- Preheat the oven to 400 degrees Fahrenheit. Scrub the potatoes clean. Remove stems from the chard and roughly chop.
- Place potatoes on a parchment-lined baking sheet. Bake at 400 for about 1 hour, or until potatoes are very tender when poked with a fork.
- While the potatoes are baking, heat the oil in a large skillet over medium heat. Add the chard and cook, stirring frequently until wilted and soft, 2 to 3 minutes. Stir in ½ teaspoon of salt, ½ teaspoon pepper, the remaining spices and garlic and cook until very aromatic, about another minute. Remove from the heat and place in a large bowl.
- Remove the potatoes from the oven and let them cool slightly. Cut off the top third of the potato (lengthwise). Scoop out the insides of the potatoes, leaving about a 1/2″ of flesh on the surrounding skin—this will keep your potatoes intact. Add the potato insides to the large bowl with the chard. Stir 1 cup of the cheese, sour cream and scallions into warm potatoes and chard. Season with a heavy pinch of salt and pepper, and add more to taste. Return the potato mixture to the hollow potato skins. It should mound up about an inch above the top of the potato. Sprinkle with the remaining cheese and return the potatoes to the parchment-lined baking sheet.
- Bake until the cheese is melted, bubbling and golden brown, 15-20 minutes. Serve immediately.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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