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Thank you for voting Veggie Kids into the Top 25 Vegan Blogs for a second year in a row!

Now onto the food!
To me, potatoes are good any which way you make ’em but I was trying to come up with something a little bit more special for a recipe contest I entered this recipe into.  These are similar to twice baked potatoes but with a healthier spin.  The crunch of the purple kale chips on top is sure to impress!
These Stuffed Potatoes make a super easy side dish and are a fun twist on the regular ol’ baked potato.  Perfect for brunch or lunch!

Creamy Stuffed Potatoes Topped With Purple Kale Chips
makes 4 servings, 1/2 a potato per person

Ingredients:
2 large russet potatoes
1/4 C. Follow Your Heart vegan sour cream
2 Tb. Earth Balance butter
1/2 tsp. + 1/4 tsp. garlic powder, divided
1/2 tsp. + 1/4 tsp. salt, divided
ground black pepper to taste
1 (loosely packed) cup purple kale, rinsed & patted dry
1 tsp. extra-virgin olive oil
2 Tb. fresh parsley, roughly chopped
Directions:
1.  Scrub potatoes and bake in 375F oven for 45 minutes or until tender on the inside and crispy on the outside.
2.  Cut potatoes in half and use a spoon to carefully scoop out the flesh, placing it into a bowl.  Use a knife to gently cut off the very bottom of each half to help the potato sit upright.
3.  Add Follow Your Heart Sour Cream, butter, 1/2 tsp. garlic powder, 1/2 tsp. salt and pepper to the potato you scooped out into the bowl.  Mix well.
4.  Spoon the potato mixture back into the potato skins evenly, rounding it a bit on the top.  Bake for 12 minutes in a 425F. oven.
5.  Meanwhile, prepare the purple kale chips by tearing them into bite sized pieces.  Place kale pieces onto a baking sheet and drizzle with olive oil. Use your hands to massage the kale until it’s well coated.  Sprinkle with remaining 1/4 tsp. salt and remaining 1/4 tsp. garlic powder.  Bake for the last 7 minutes of the baking time for the potatoes.
6.  Remove potatoes and kale chips from the oven.  Crumble the kale chips on top of the potatoes.  Sprinkle with parsley.  Serve warm.
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Creamy Stuffed Potatoes Topped With Purple Kale Chips
Serves: 4 servings, ½ potato per person
 
Ingredients
  • 2 large russet potatoes
  • ¼ C. Follow Your Heart vegan sour cream
  • 2 Tb. Earth Balance butter
  • ½ tsp. + ¼ tsp. garlic powder, divided
  • ½ tsp. + ¼ tsp. salt, divided
  • ground black pepper to taste
  • 1 (loosely packed) cup purple kale, rinsed & patted dry
  • 1 tsp. extra-virgin olive oil
  • 2 Tb. fresh parsley, roughly chopped
Instructions
  1. Scrub potatoes and bake in 375F oven for 45 minutes or until tender on the inside and crispy on the outside.
  2. Cut potatoes in half and use a spoon to carefully scoop out the flesh, placing it into a bowl.  Use a knife to gently cut off the very bottom of each half to help the potato sit upright.
  3. Add Follow Your Heart Sour Cream, butter, ½ tsp. garlic powder, ½ tsp. salt and pepper to the potato you scooped out into the bowl.  Mix well.
  4. Spoon the potato mixture back into the potato skins evenly, rounding it a bit on the top.  Bake for 12 minutes in a 425F. oven.
  5. Meanwhile, prepare the purple kale chips by tearing them into bite sized pieces.  Place kale pieces onto a baking sheet and drizzle with olive oil. Use your hands to massage the kale until it's well coated.  Sprinkle with remaining ¼ tsp. salt and remaining ¼ tsp. garlic powder.  Bake for the last 7 minutes of the baking time for the potatoes.
  6. Remove potatoes and kale chips from the oven.  Crumble the kale chips on top of the potatoes.  Sprinkle with parsley.  Serve warm.

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