Ingredients (per potato)

1 large baking potato
4 cremini mushrooms, cleaned and chopped
2 small bunches of kale, de-stemmed, washed and chopped or ripped
2 tbsp butter (1 tbsp for mushrooms, 1 tbsp for mashing potatoes)
2 tbsp goat cheese
salt and pepper, seasoned salt, or truffle salt

Method

1. Preheat oven to 400°F.
2. Wash potato. Pierce the potato (carefully) a few times with a sharp knife or fork. Place in the oven for 45-60 minutes (depending on size of potato) until fork tender in the thickest part.
3. While potato is baking, heat a pan over medium-high heat. Add 1 tbsp butter to pan and melt, then add in the chopped mushrooms. Sauté until browned, then add seasoning to taste. Set aside.
4. Return empty pan back onto the heat. Add in chopped kale and 1-2 tbsp water. Steam/sauté until kale is softened and bright green, then add seasoning to taste. Set aside.
5. When potato is done cooking and cool to the touch, cut off the long top (lid) of the potato. Scoop the insides into a mixing bowl, being sure to leave the skin intact as a boat to refill later.
6. Using a fork or potato masher, mash the potato insides with 1 tbsp of butter, goat cheese, and seasoning to taste.
7. Gently fold the cooked mushrooms and kale into the mashed potatoes. You can set a bit aside to top the potato with after refilling for prettier presentation.
8. Refill potato skin boat with mashed potato mixture, and top with remaining kale and mushrooms if desired. You may have extra mashed potato mixture leftover, which you can save to enjoy later or have as a snack.
9. When ready to serve, bring oven to 350°F. Place stuffed potatoes into the oven in any baking dish. If cooking immediately after making, bake for 15 minutes. If making ahead of time and cooking from fridge cold, bake for 20-25 minutes, or until warmed through.

Notes:

1. It is important to use baking potatoes (also known as russet potatoes) in this recipe, as the skin will hold up to baking, scooping, and restuffing.
2. Use whichever varieties of kale and mushrooms are available to you. Having dark leafy greens and mushrooms together is great for winter diets as they provide you with Vitamins D and K, which work together to keep your bones, blood, and mind healthy during the winter season.
3. Kale can be substituted for spinach in this recipe, but the spinach does not need water added to the pan when it is being sautéed.
4. If you would like to make this potato vegan, substitute vegan butter or olive oil for sautéing the mushrooms and mashing the potatoes, and use a vegan cheese or nutritional yeast+1 tsp apple cider vinegar as a substitute for the goat cheese.