These Creamy Kale Stuffed Potatoes are the ultimate comfort food! These babies are filled with fluffy mashed potatoes, garlicky cashew cream and a ton of kale, all held together by crispy potato skin.
They’re insanely delicious while still being incredible healthy! Full of antioxidants from the kale and protein from the cashews, this is one of the healthiest comfort foods you can find!
If you try them out, find me on Instagram and Facebook and share your results with me!
Creamy Kale Stuffed Potatoes (V/GF)
Creamy, cheesy mashed potatoes packed with kale, held together by a crisp potato skin and baked to perfection. This is comfort food at it's finest!
Ingredients
- 2 medium russet potatoes
- 1 tbsp olive oil
- 1/3 cup white or yellow onion diced
- 2 large garlic cloves peeled and minced
- 3 cup (tightly packed) chopped kale stems removed
- 1/2 cup raw cashews soaked in water for 6 hours
- 1 head of roasted garlic *see notes
- 1/2 tbsp fresh lemon juice
- 3/4 cup unsweetened nondairy milk (I use almond milk)
- 1-3 tsp nutritional yeast
- 1 tsp onion powder
- 1/4 tsp paprika
- salt and pepper to taste
Instructions
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Preheat to 400 degrees F.
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Wash the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 60 minutes. Remove from the oven and let cool 5 minutes.
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While potatoes are baking, make creamy kale. In a large frying pan, heat oil over medium heat. Add onion, garlic and a pinch of salt. Sauté for 5 minutes, stirring so garlic doesn’t burn. Add the kale and cook until wilted, about 3 minutes.
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While kale is cooking, prepare cashew cream by placing drained cashews, roasted garlic, lemon juice, nondairy milk, nutritional yeast and a generous pinch of salt and pepper in a food processor or blender. Blend until completely smooth, scraping down the sides every so often. Taste cream and add more nutritional yeast 1 tsp at a time if you’d like. Season to taste with salt and pepper.
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Remove kale from heat and add cashew mixture, onion powder and paprika to the pan. Stir to combine and season to taste with salt and pepper.
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Once potatoes are done baking, cut both of them in half lengthwise and allow to cool for a few minutes.
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Scoop the potato insides and transfer to a large bowl, leaving a 1/4-inch-thick shell.
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Mash the potato fillings and add creamy kale mixture. Stir until combined.
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Mound the filling into the potato skins. Return to the oven and bake until the filling is warmed through and starts browning, about 15 minutes. Turn on the broiler and broil until the filling is golden brown and the skins are crisp, 1 to 2 more minutes.
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Serve warm and ENJOY!
Recipe Notes
To make roasted garlic, cut of the top half (about 1/4 inch of the head) and remove skins by simply rubbing the bulb of garlic with your hands. A little skin left on is fine! Place garlic bulb on a piece of foil and drizzle with a little olive oil. Roast in the oven at 400 degrees F for 40-45 minutes. When they are done, the garlic will be caramelized and you will be able to easily squeeze it out of the bulb.
For more comfort food, check out my Loaded Potato Nachos, Baked Butternut Squash Mac n ‘Cheese’ and my Potato Pancakes with Mushroom Herb Gravy!!
