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

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog