Ingredients
3 large baking potatoes
Extra Virgin Olive Oil
1 cup (240 mL) Cookin’ Greens Spinach
1 cup (240 mL) Cookin’ Greens Kale
½ tsp (3 ml) each sea salt and ground black pepper
2 tbsp (30 mL) melted butter
2 tsp (10 mL) crushed garlic
3 tbsp (45 mL) sour cream
1 tbsp (15 mL) fresh chopped dill
¼ cup (60 mL) chopped green onion
¼ cup (60 mL) crumbled Feta cheese
Scrub potatoes and rub with olive oil. Bake potatoes on
upper level of the barbecue until just cooked through.
Removeand set aside until cool enough to handle, then
cut in half and scoop out most of the insides. Mash the
removed potato. In the meantime, combine
Cookin’ Greens with salt, pepper, melted butter,
sour cream, dill, green onion and Feta cheese.
Combine with the cooked mashed potato and stuff
back into the potato skins (approximately ½ cup
(120 mL into each potato half). Place directly on the
barbecue grill over medium heat and cook until heated
through and the top is lightly browned.
Serve half a stuffed potato as a side dish.
