Kale stuffed baked potatoes
BY LYNSEY WALKER FROM ROLLING MEADOW DAIRY.
SERVES 4 | PREP 1.25 HRS
- 4 baking potatoes
- coarse sea salt
- 1 onion
- 67 g pancetta
- 1 head of kale, chopped
- 4 Tbsp Rolling Meadow Dairy grass fedbutter
- Salt and pepper to taste
Preheat oven to 400 °F. Fill a shallow baking pan or cast iron skillet with coarse sea salt. Wash and scrub potatoes, puncturing them in a few places to let steam escape. Rub with salt and bake for about an hour, or until a knife pierces without resistance.While potatoes are baking, caramelize the onions by cooking them in a pan on low heat. In a small pan render pancetta by cutting into pieces and cooking on low heat until crisp and thoroughly cooked. When onions are nice and caramelized, add the crisp pancetta, leaving the rendered fat behind. Then add in the kale. If the mix doesn’t begin to steam, add a splash of water and cook until kale is slightly wilted.Remove potatoes from the oven and brush off salt. Make a slit down the center of the potato and gently push from the ends to create a little pocket. Place one tablespoon of butter in the pocket. Stuff with kale mixture and season with salt and pepper as desired.
Nutritional value (per serving): Calories 354; Fat 12 g; Carbohydrates 57 g; Protein 9 g