Ingredients:
4 Russet potatoes, pierced 5 or 6 times with a fork
5 slices Bacon, diced
5 oz. stemmed and chopped Kale
2 oz. (4 Tbs.) unsalted butter, softened
Sea salt and freshly ground black pepper
4 oz. coarsely grated Comte
1/4 cup sour cream
1 Tbs. canola oil
1 Tbs. thinly sliced fresh chives
Directions:
Heat the oven to 400°F. Place the potatoes on the oven rack and bake until tender (about 1 hour 10 minutes). Transfer the potatoes to a cutting board and let sit until cool enough to handle (about 10 minutes)
Cook the bacon over medium heat, stirring, until browned. Add the kale and cook, stirring, until wilted, about 5 minutes. Set aside
Cut a 1/2 inch slice off the top of each potato. Scrape the flesh from the slices into a large bowl and discard the skins. Spoon the rest of the flesh from the potatoes into the bowl as well
Add the butter, salt, and pepper and mix with a potato masher until blended
Fold in the kale & bacon mixture, sour cream and half of the grated cheese
Rub the outsides of the potato shells with the oil. Distribute the filling among the shells and place the potato shell back into the oven
Bake the potatoes until heated through (about 25 to 30 minutes)
Sprinkle the potatoes with the remaining cheese and bake until the cheese melts and browns lightly in some places (about 2 to 3 minutes)
Garnish the potatoes with the chives, let sit 5 to 10 minutes before serving
