Broccoli and Kale Twice Baked Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
These broccoli and kale twice baked potatoes are perfect for a fun-filled and healthy dinner that your kids will love.
Ingredients
For the roasted tomatoes: 
  • 2 cups datterini or grape tomatoes, diced
  • 1 tablespoon extra virgin olive oil 
  • ½ tablespoon course salt 
For the twice baked potatoes: 
  • 6 potatoes
  • ½ tablespoon extra virgin olive oil
  • Course salt, as needed
  • 3 cups (115g) chopped kale leaves
  • 2½ cups (220g) finely chopped broccoli 
  • 1 cup (230g) ricotta
  • ½ cup (35g) Parmigiano Reggiano (Parmesan) cheese, grated
  • 1 handful parsley, chopped
  • 2 pinches fine salt
Instructions
  1. Preheat the oven to 400°F (200°C). Line the baking sheet with parchment paper or a silicon mat. 
  2. Arrange the diced tomatoes in one layer on top of the baking sheet. Drizzle with extra virgin olive oil and sprinkle with coarse salt. Bake for 15-20 minutes or until the tomatoes are roasted, keeping a close eye on them so they don’t burn.
  3. Wash and dry the potatoes then cover them with extra virgin olive oil and a sprinkle of course salt. Set them on top of  another baking sheet and bake for 1 hour. 
  4. In the meantime, sauté the kale and broccoli in a medium pan over medium heat, adding 1-2 spoonfuls of water or vegetable broth at a time until the vegetables are soft and the liquid has absorbed. 
  5. Transfer the cooked vegetable into a medium bowl and add the ricotta, parmigiano reggiano cheese, parsley and two pinches of fine salt. Stir well and store in the refrigerator until the potatoes are done. 
  6. When the potatoes are cooked, remove them from the oven and cool.  Cut them in half lengthwise and scoop out the potato flesh making sure not to rip the skin. 
  7. Add the potato flesh to the bowl of vegetables and cheeses. Mix well and fill each potato skin with the mixture. 
  8. Put the potatoes in the oven for another 20-25 minutes. Top with the roasted tomatoes and serve warm.
  9. Note: If you want to conserve the twice baked potatoes in the freezer, cover each one with aluminum foil and pop them in the freezer. When you are ready to bake them, preheat the oven to 350°F (175°C), remove the aluminum foil, put the potatoes on top of a baking sheet, set the aluminum foil loosely on top and cook for 45 minutes. Remove the aluminum foil and continue baking for another 15 minutes. 
  10. Sailboat option: Cut a piece of cheese in a triangle and fix it on top of the twice baked potato with a toothpick supporting it from the backside. 
  11. Edible Palm Tree:  Cut off the top and bottom of a small zucchini, cucumber, or carrot. Break a wooden skewer in half and insert it on the top side of the vegetable. Add a few slices of avocado. Break a tooth pick in half and fix a few black olives to the front side of the avocado. If the palm tree is starting to lean and fall, use the other half of the skewer to support it from the back. Set the palm trees on a warmed tortilla to create a little island.
Recipe by Italicana Kitchen at https://italicanakitchen.com/broccoli-kale-twice-baked-potatoes/