Stuffed Potato Boats with Greens

Instructions

1. Prepare Potatoes and Garlic

   3 min hands-on60 min waiting

   • Preheat oven to 200°C (400°F).
   • Wash potatoes and prick with a knife.
   • Wrap garlic bulb in foil.
   • Place potatoes on a baking tray, sprinkle with salt, and bake for 1 hour.
   • Add garlic to tray after 20 minutes and roast until potatoes are tender and garlic is soft.

2. Cook Leeks and Kale

   15 min hands-on

   • Thinly slice leeks and chop kale stems and leaves.
   • Heat olive oil in a frying pan over medium heat.
   • Add leeks, kale stems, and water; cook until water evaporates and leeks are soft.
   • Stir in kale leaves and soybeans; cook until greens are wilted.
   • Mix in mustard, season with salt and pepper, and set aside.

3. Prepare Roasted Garlic

   2 min hands-on5 min waiting

   • Cool roasted garlic slightly and squeeze cloves from skins.
   • Mash garlic into a paste and stir into greens mixture.

4. Scoop and Mix Potato Filling

   5 min hands-on10 min waiting

   • Cool baked potatoes slightly and cut in half lengthwise.
   • Scoop out flesh, leaving a 1/4 inch border.
   • Mash potato flesh and combine with greens mixture.
   • Season filling with salt and pepper if needed.

5. Crisp Potato Skins

   2 min hands-on5 min waiting

   • Increase oven temperature to 220°C (430°F).
   • Place potato skins on baking tray and brush with olive oil.
   • Roast for 5 minutes to crisp edges.

6. Fill and Cheese Potato Skins

   3 min hands-on10 min waiting

   • Grate Swiss cheese.
   • Fill crispy potato skins with greens and potato mixture.
   • Top with grated cheese and bake for 10 minutes until cheese is melted and golden.

7. Make Pickle Salsa Verde

   5 min hands-on

   • Finely chop pickles and parsley.
   • Combine with mustard, olive oil, and vinegar in a bowl.
   • Stir and season with salt and pepper.

8. Serve and Enjoy

   1 min hands-on

   • Serve stuffed potato boats hot with pickle salsa verde on top or side.
   • Cooking tips:
   • Ensure the potatoes are fork-tender before scooping out the flesh to make mixing easier.
   • Use a light hand when seasoning, as the cheese and pickles add saltiness to the dish.
   • When roasting the garlic, make sure to wrap it tightly in foil to prevent it from drying out.
   • For extra crispiness, broil the stuffed potato skins for the last 1–2 minutes after adding the cheese.