These creamy twice baked potatoes get an added punch from the addition of kale pesto, making them the ultimate side dish!
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Twice baked potatoes, or potato skins, have become somewhat of a classic when it comes to bar food but I actually love them as a side dish...think of them as a dressed-up version of a baked potato. They are perfect for a small scale side dish since you only need to bake as many potatoes as you want to serve! The addition of kale pesto takes these twice baked potatoes from ordinary to extraordinary!
Contents:
Notes from the Kitchen
Twice baked potatoes are such a great comfort food - nothing like toasty warm, cheesy potatoes on a cold winter day! They make a wonderful side dish, and with a salad or some soup, they can make a nice light dinner too!
While this recipe is designed for two, you can scale it to your needs ... bake one potato per person your are serving and then add extra mix-ins accordingly.
I recommend making homemade kale pesto for this recipe. It's easy to make and pretty versatile. You can use the extra to make these Mini Skillet Pizzas which are great for busy weekdays.
Key Ingredients
The full list of ingredients and quantities can be found in the recipe card below.
- Large russet potatoes: Russet potatoes are the best when making twice baked potatoes as they have thicker skins that hold up better.
- Greek yogurt: Any type of plain greek yogurt is fine for this recipe.
- Kale pesto: Ideally you'll want to make this from scratch. See the link above for my recipe.
- Cheeses: The recipe calls for cheddar and asiago cheese. You could substitute other varieties if you have a personal favorite. Stick with something that melts well and won't overpower the pesto.
- Spices: kosher salt + ground pepper
- Pantry staples: Olive oil, unsalted butter, milk
Recommended Tools
Potato Masher – This is my favorite style of potato masher. It breaks the potatoes down well but still leaves a good texture.
How to make this recipe
Read on to learn more about how to make these Twice Baked Potatoes, or jump straight to the recipe to start cooking!
Step 1 | Bake the potatoes. As the name implies, you bake these potatoes twice, starting the traditional way by baking the entire potato.
Step 2 | Hollow out the potato skins. Allow the potatoes to cool slightly and slice them in half lengthwise. Use a spoon to scoop out the flesh from the center of the potatoes, leaving a ¼-inch border around the edges.
Step 3 | Make the filling. Start my mashing the baked potato you've scooped out of the shells. I like to leave it a little chunky but you can mash to the texture you prefer. Then combine the baked potato with the other mix-in ingredients. Mix everything up before you scoop it back into the potato skins.
Step 4 | Stuff the potatoes. Scoop the filling mixture back into the potatoes skins and then bake again for about 20 minutes.
Make Ahead Tips
You can assemble these ahead of time and keep them in the refrigerator on a baking sheet. Keep them tightly covered until you are ready to bake them.
Serving Suggestions
These potatoes work with just about any meal. I'd recommend serving them with this Baked Chicken Milanese or this Grilled Apricot Pork Tenderloin.
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Twice Baked Potatoes with Kale Pesto
Ingredients
- 2 medium russet potatoes
- 1 teaspoon olive oil
- 2 tablespoons plain greek yogurt
- 1 tablespoon unsalted butter
- 2 tablespoons milk
- 2 tablespoons kale pesto
- ¼ teaspoon ground pepper
- dash of salt
- ¼ cup shredded sharp cheddar cheese
- 1 tablespoon grated asiago cheese
Instructions
- Bake the potatoes. Preheat oven to 400°F. Scrub potatoes, pierce with with a fork several times and brush with olive oil. Bake for 50 - 55 minutes or until tender. A fork should easily pierce the potato when done. Let cool for 10 minutes.
- Hollow out the skins. Line a baking sheet with parchment paper. Cut potatoes in half lenghtwise. Scoop the potato flesh out from the skins and place in a medium mixing bowl. Be careful not to scoop through the skins. Place the skins back on the baking sheet.
- Mash the potatoes. Using a potato masher or ricer, mash the potatoes until they are completely broken down.
- Make the filling. Add the yogurt, butter and milk to the potatoes. Mix well. Add the pesto, pepper, salt and shredded cheddar. Mix until combined.
- Stuff the skins. Divide the potato mixture evenly among the four potato skins. Top with shredded asiago cheese. Bake for 20 minutes or until the potato mixture begins to brown on top. Remove from oven and cool a few minutes before serving.
This post was originally published in November 2015. It was updated in December 2024 with some new information and photos. No changes were made to the original recipe.
Lucy @ Bake Play Smile
I am totally making these for dinner this week! They sound AMAZING!!!
FoodieGirlChicago
Thanks Lucy - enjoy!!
Kristina
I LOVE kale, and adding it to mashed potatoes is one of my favorites! now I want to do a twice baked like this - yum!
Jill Silverman Hough
Healthy AND indulgent--nice! This would be a great dinner, with just some soup or salad alongside.
Julie @ Texan New Yorker
Oh wow, these look so amazing! I love kale - unfortunately my hubby claims to be allergic to it. I made a similar twice-baked potato with broccoli and cheddar that we both loved. I want to try these though. Sometime when he's out of town, right? 🙂
Des @ Life's Ambrosia
I love love love kale pesto! And I am totally loving this idea to make twice baked potatoes with it. Yum!
FoodieGirlChicago
Thanks Des - enjoy!
Gwen @simplyhealthyfamily
Wonderful weeknight dinner or healthy lunch! Right up my alley!
Nutmeg Nanny
What awesome looking stuffed potatoes! I love that kale pesto....yum!
Jessica Robinson
These look amazing and beyond delicious! They will be the perfect addition to dinner this week!
Kate
This looks like a really great and healthy recipe. I am looking forward to trying it myself. Many thanks for sharing it.