Go Green Stuffed Potatoes Recipe on a plate with a colorful floral napkin underneath

Go Green Stuffed Potatoes

Change up the usual baked potato for this Go Green Stuffed Potatoes recipes. It’s like springtime in a potato and it’s an excellent side dish for any occasion.

5 from 2 votes
Go Green Stuffed Potatoes Recipe on a plate with a colorful floral napkin underneath
Print Recipe

Go Green Stuffed Potatoes

Prep Time20 mins
Cook Time1 hr
Course: Side Dish
Servings: 16
Calories: 105kcal
Author: Hallie Klecker


  • 8 medium red potatoes
  • 3 tablespoons (45 mL) extra-virgin olive oil, divided
  • 2 large Lacinato kale leaves , stems removed, leaves finely chopped (about 1½ cups)
  • cups (128 g) bite-sized broccoli florets
  • ¼ cup (60 mL) water
  • 3 medium scallions , finely chopped (white and green parts)
  • 1 teaspoon (3 g) garlic powder
  • Kosher or fine sea salt , to taste
  • Freshly ground black pepper , to taste


  • Preheat the oven to 400ºF. Arrange the potatoes on a rimmed baking sheet and rub with 1 tablespoon of the olive oil. Bake the potatoes until tender when pierced with a knife, about 40 minutes. Set aside to cool.
  • While the potatoes bake, place the kale, broccoli, and water in a medium pot set over medium-high heat. Bring to a rapid simmer and then reduce heat to low, cover, and cook until the vegetables are bright green and the water is almost entirely evaporated, about 5 minutes. Transfer the steamed vegetables to a large mixing bowl, leaving any excess water behind. Add the scallions and garlic powder.
  • When the potatoes are cool enough to handle, cut them in half lengthwise. Using a small spoon or melon baller, scoop out the inside of each potato, leaving a ¼-inch thick border around the edge. Add the scooped out potato flesh and remaining 2 tablespoons olive oil to the bowl with the vegetables. Use a potato masher to work the mixture into a chunky mash. Season to taste with salt and pepper.
  • Divide the filling evenly among the hollowed out potato halves. Arrange in a baking dish and cover. Return to the oven for 10-15 minutes to heat through.


To Make Ahead: The stuffed potatoes can be refrigerated for up to 1 day or frozen for up to 1 month before baking. To reheat from the refrigerator, bring the dish to room temperature. Bake, covered, at 400ºF for 20 minutes. To reheat from frozen, thaw 24 hours in the refrigerator. Bring the dish to room temperature and bake, covered, at 400ºF for 30-35 minutes.


Nutrition Facts
Go Green Stuffed Potatoes
Amount Per Serving
Calories 105 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 25mg1%
Potassium 555mg16%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 2g2%
Protein 3g6%
Vitamin A 795IU16%
Vitamin C 26mg32%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Broccoli Hallie Klecker Kale Potatoes Stuffed

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