1 pcs bundle Lacinato kale (dinosaur, tuscan, or black), Swiss chard, or spinach (10 ounces)
Coarse salt
1 tbsp olive oil
1 tbsp butter
1 pcs leek
1 cup cup coarsely grated cheese Cheddar, Gruyere, Comté, Parmesan, Pecorino (finely grated), cream cheese, or goat cheese (softened)
3/4 cup sour cream
Freshly ground black pepper or red pepper flakes, to taste
Equipment
Scrubber
Fork
Oven
Microwave
Microwave-safe plate
Pot
Bowl
Skillet
Spatula
Colander
Cutting board
Knife
Directions
When potatoes are cool enough to handle, halve lengthwise and scoop out all but the last 1/4-inch thickness of skin and potato, leaving a shell inside for stability. Add potato filling to bowl with leeks and greens. Arrange the potato shells on a baking sheet.
Mash potatoes, leeks and greens together until smooth. Stir in the sour cream, 3/4 of cheese and more salt and pepper than you'll need. Heap filling in prepared potato skins. Sprinkle with remaining 1/4 of cheese.
Heat oven to 400°F (205°C).
Gently scrub potatoes but do not peel. Pierce all over with a fork so that steam escapes. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a skewer. Leave oven on.
Alternatively, microwave fork-pierced potatoes for 10 minutes, turning them over halfway through to ensure even cooking. You could also boil the whole potato for 15 minutes.
While potatoes cook, tear kale, chard or spinach leaves from stems and plunge leaves in cold water to remove any residual dirt or grit. No need to dry them when you're done. Tear leaves into large chunks.
Heat a skillet over medium-high and add greens and a pinch of salt. Cook them in the pan with just the water clinging to the leaves until they wilt and collapse. Transfer to a colander and when cool enough to handle, wring out any extra moisture in small fistfuls. On a cutting board, finely chop greens.
Trim leek down to just yellow and pale green part. Halve lengthwise — if it's gritty inside, plunge it in cold water to remove grit, then pat dry. Halve lengthwise again into quarter-stalks, and thinly slice.
Heat a large skillet over medium heat; add butter and oil. Once warm, add leek and reduce heat to medium-low. Cook until mostly tender and sweet, about 10 to 15 minutes, stirring occasionally. Try to avoid letting it brown. Add chopped greens back to skillet and warm with leeks, 1 minute. Transfer mixture to a bowl.
Bake potatoes a second time for 20 to 30 minutes, until bronzed and crisp on top.