Twice-Baked Potatoes with Chard

Don't forget the extra cheese on top

In the Spring, I put chard in All The Things. From one small chard area in the garden, I harvest a good-sized portion every few days.

I was looking for a way to use up some chard, as well as potatoes and sour cream, and I came across this recipe from Smitten Kitchen. I'm not a big baked potato person, but this clearly was going to be delicious.

I followed the recipe very loosely. Predictably, it was delicious.

The Recipe: (based on the recipe from Smitten Kitchen)

2 potatoes

1 bunch chard

1-2 tb sour cream

1/2 c shredded cheddar cheese

1/4 onion, chopped finely

1 tsp olive oil

salt and pepper to taste

Cook the potatoes (I did this in the instant pot in 14 minutes, then natural release)
Wash the chard and then place it, wet, into a pan. Cook until wilted.
Cool the chard, squeeze out the extra water, and chop it finely.
Saute the onions in olive oil until slightly browned.
Scoop out the insides of the potatoes to leave a shell.
Mix the potato insides, chopped chard, sour cream, most of the cheddar cheese (save some for the top), and onion.
Scoop mixture into potato shells, and top with the rest of the cheddar.
Bake at 400 for 25 minutes.

The Verdict:

Overall grade: B

Overall reason: Delicious but heavy

Time to prepare: 1 hour, but most of that time is spent waiting for cooking/cooling

Husband quote: He hasn't eaten these yet but I am confident that he will be very excited about them.

Comments

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