Pure and Simple Recipe of the Day: Double-Baked Kale and Broccoli Stuffed Potatoes

A delicious and nourishing recipe for you to try.

• Two large potatoes
• One cup of steamed broccoli
• Six large kale leaves
• 2–3 tablespoons cheddar cheese, grated
• Salt and pepper, to taste
• 100ml milk

• Preheat oven to 220 degrees C.
• Wash the spuds and pierce them with a fork.
• Place them on a baking tray and cook for about 50-60 minutes until tender, then remove them from the oven.
• As the spuds are baking, get started on the kale leaves. Wash them and remove the stems. Chop up the leaves.
• Cook in a pot of rapidly boiling water for 2 minutes, then drain and run under cold water to stop cooking process. When done, put it to one side.
• Slice potatoes lengthwise, and scoop the insides out into a blender, leaving a good 1/4 inch of potato flesh still attached to the potato skin (otherwise, your potato might fall apart) - If you don't have a blender, you can mash it up with a fork.
• Add the broccoli, kale, and milk to the blender and blend until smooth. Season to taste with salt and pepper.
• Scoop the pureed broccoli-kale-potato mixture back into the potato skins. Sprinkle with the grated cheddar cheese, return to the baking sheet, and bake for another 10 minutes.
• Cook until the cheese turns a golden brown and then get it down your neck.