Ingredients:

• 4 large russet Idaho® potatoes
• 5 tablespoons olive oil, divided
• salt and pepper
• 1/3 cup sour cream
• 4 tablespoons butter
• 1 bunch of broccoli, chopped (about 2 cups)
• 1 bunch of kale, stems removed, chopped (about 2 cups)
• 4 slices mozzarella cheese

Directions:

1. Preheat oven to 425°F. Scrub potatoes thoroughly. Prick each potato all over with a fork, and drizzle each with 1 tablespoon of olive oil. Sprinkle with salt then place potatoes directly on the oven rack. Place a sheet pan on the rack below to catch any drips. Bake potatoes for 50-60 minutes until soft.
2. Meanwhile, bring 4 cups of water to a boil. Add the chopped broccoli and cook for 1 minute until broccoli turns bright green. Remove from boiling water and immediately submerge in ice water to stop the cooking. Drain and set aside.
3. Heat remaining tablespoon of olive oil in a medium skillet. Add kale and season with salt and pepper. Cook, stirring occasionally, until kale is just wilted. Remove from heat and set aside.
4. When the potatoes are done, slice an opening in the top of each potato and carefully spoon out the inside. Place potato filling into a large bowl with sour cream and butter. Mash until smooth and season with salt and pepper to taste. Fold in broccoli and kale.
5. Evenly refill each potato skin with prepared filling. Top each potato with a slice of cheese and bake for 5 minutes until cheese is melted and center is warmed through.