Twice-Baked Potatoes with Kale and Bacon

Name: Twice-Baked Potatoes with Kale and Bacon
Yield: Serves 4 as a main course or 8 as a side
Ingredients: 4 large russet potatoes (10 to 12 oz. each), scrubbed, pierced 5 or 6 times with a fork; 5 slices thick-cut bacon, diced; 5 oz. stemmed and chopped curly kale or green cabbage; 2 oz. (4 Tbs.) unsalted butter, softened; Kosher salt and freshly ground black pepper; 4 oz. coarsely grated Irish Cheddar (1-1/2 cups); 1/4 cup sour cream; 1 Tbs. canola oil; 1 Tbs. thinly sliced fresh chives

Twice-Baked Potatoes with Kale and Bacon was pinched from <a href="http://www.finecooking.com/recipes/twice-baked-potatoes-bacon-kale.aspx" target="_blank">www.finecooking.com.</a>

"Stuffing baked potatoes with kale or cabbage is a riff on the classic Irish dish colcannon, making these potatoes perfect for St. Patrick's Day. They're big enough to be a main dish; make halves (see variation below) if youâ??d like to serve them as a side...."

INGREDIENTS

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4 large russet potatoes (10 to 12 oz. each), scrubbed, pierced 5 or 6 times with a fork

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5 slices thick-cut bacon, diced

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5 oz. stemmed and chopped curly kale or green cabbage

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2 oz. (4 Tbs.) unsalted butter, softened

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Kosher salt and freshly ground black pepper

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4 oz. coarsely grated Irish Cheddar (1-1/2 cups)

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1/4 cup sour cream

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1 Tbs. canola oil

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1 Tbs. thinly sliced fresh chives

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