The holidays inspired recipes just begun!
We started with the amazing St. Barbara inspired recipes at the beginning of the month and now we continue with Christmas inspired recipe.
I will be sharing recipes each couple of days that we have by 23 of December a full Christmas day table menu.
Healthy, clean, tasty and special for Christmas table.
Today recipe is for a side dish that will add a very interesting touch to your table from decoration to taste.
We all love stuffed potato, and all Christmas feast have some side baked or mashed potato. So I developed this recipe inspired by the colors of the holidays: green and red
The taste is so delicious and the smell even better. Easy to do and any leftovers will be as delicious as the first day!
Kale Stuffed Potato:
Serve 5 medium potatoes
INGREDIENTS:
- 5 medium potato heads , washed
- 1 Tbsp. olive oil
- Fresh basil, minced
For the filling:
- 3 handful of kale, thick stalks removed and roughly chopped
- 1 Tbsp. olive oil
- 200 g ground lean beef
- 1 handful of chicory leaves (henedbe) , roughly chopped
- 1 small onion, cut into wings
- 15 cherry tomatoes, cut in half
- 15 fresh mushroom, cut into slices
- 2 garlic clove, minced
- 3 bay leaves
- ½ tsp. black pepper
- ½ tsp. nutmeg
- 1 tsp. sweet pepper
- 1 tsp. cinnamon
- 1 tsp. salt
- 2 Tbsp. fresh lemon juice
Additional add-ins:
- 1 handful of kale
- 5 cherry tomato cut into half
- 5-7 whole fresh mushroom small
- 1 Tbsp. olive oil
- 1 Tbsp. fresh basil chopped *
INSTRUCTIONS:
- Preheat oven on 200C◦
- Wash potato and boil in water for 8 minutes, until soft but not 100% cooked
- While the potato are boiling, prepare the filling: on medium heat , pour 1 Tbsp. olive oil in a pan and add the onions, cook it through until translucent
- Add the meat beef and cook it through until the beef are brown and cooked.
- Add the peppers and salt, and cook it through
- Add the garlic and cook it through until you smell the garlic
- Add the mushroom and cook it through for 5 minutes until the mushroom are cooked
- Add the tomato and cook it through for extra 5 minutes, until everything is mixed and cooked.
- Add the kale and chicory and cook it through until the leaves are cooked and mixed with the whole mixture, around 5 minutes.
- Set the filling aside and back to the potato: after the potato are done boiling, drain well and let it sit for couple of minutes so you can work with it without burning your hands.
- Cut the potato horizontally on the 1/3 of the potato head.
- We will use the 1/3 piece to make the stars and the 2/3 of the head will be filled with the kale filling.
- Spoon out the filling of the 2/3 part of the potato as much as you can without breaking the potato shell.
- Fill it out with the kale filling the 2/3 parts and set aside.
- From the 1/3 upper part, cutting using a star cutter to cut out the star shapes.
- Place the stars on the stuffed potato and lien in a baking tray, set aside.
- Mix the olive oil and the minced fresh basil together in a bowl.
- Pour half of the mixture in the pan you did the filling in, and toss the additional mushroom and tomato and toss it for a couple of minutes than add the additional kale and toss it all together for 1 minute.
- Pour the kale salad mixture in the baking tray around the potato.
- Use a brush to drizzle the remaining half of the basil olive mixture over the potato top.
- Bake in oven for 10 minutes than turn off the heat turn the upper boiler and bake for 5 extra minutes to give them a golden crispy texture.
- Remove from oven , let it cool down for minutes
- Serve and enjoy!
NOTES:
- I usually freeze some basil cubes and use in my recipes, so I pour 1 Tbsp. olive oil with 1 Tbsp. minced fresh basil in each ice cube and freeze. In this recipe I used 2 cubes one to toss the additional kale salad and one to drizzle over the potato before baking, but if you don’t have that in hand you can always mix it on the spot some oil and fresh basil.
- The star top is an additional Christmas decoration, that don’t affect the final structure or taste if you don’t want to do it, it just add the Christmas theme to the dish.
- For The potato leftover from scooping the potato, I didn’t throw it! I used to do a potato salad the next day!
- for the vegan friends out there! i tried the same recipe without the beef and I substitute it with chickpeas and it went great also .