Cheesy Cavolo Nero Stuffed Jacket Potatoes

Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Calories: ~400 kcal per serving

Ingredients:

• 4 large baking potatoes

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 200g cavolo nero (or kale), washed and chopped

• 100g cooked bacon or pancetta (optional), chopped

• 100g cheddar cheese, grated

• 50g cream cheese or crème fraîche

• Salt and black pepper, to taste

• Fresh herbs (thyme or parsley), chopped, for garnish

Instructions:

1. Bake the potatoes:
   Preheat the oven to 200°C (390°F). Prick the potatoes with a fork and rub with a little olive oil and salt. Bake directly on the oven rack for 45–60 minutes, until tender when pierced with a fork.

2. Prepare the filling:

   • Heat olive oil in a skillet over medium heat.

   • Add the onion and garlic, sauté until softened.

   • Add the cavolo nero and cook until wilted (about 5 minutes).

   • Stir in cooked bacon/pancetta if using, then season with salt and pepper.

3. Scoop the potatoes:
   Once baked, let the potatoes cool slightly. Cut a lengthwise slit in each potato and carefully scoop out most of the flesh into a bowl, leaving a thin layer inside the skins to hold the shape.

4. Mix the filling:
   Mash the scooped potato slightly, then mix in the sautéed cavolo nero mixture, cheddar cheese, and cream cheese. Adjust seasoning if needed.

5. Stuff and bake again:
   Spoon the filling back into the potato skins. Top with extra grated cheddar. Return to the oven for 10–15 minutes, until the cheese is melted and golden.

6. Serve:
   Garnish with fresh herbs and serve hot as a hearty vegetarian main or side.