veggies.jpg (8284 bytes)fruitbowl.jpg (12976 bytes)Baked Potato Stuffed with Collard Greens
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Baked Potato Stuffed with Collard Greens


4 Potatoes, large baking
1 Onion, medium size
1 lb. Collard Greens, fresh or frozen
3 tbsp. Lemon Juice
Hot Pepper Sauce (to taste)
(To enlarge the photo of the stuffed baked potato, click on the photo or link)


To keep the potato skins intact, select large baking potatoes that are free of cuts or bad spots that would have to be cut out.

Thoroughly wash the potatoes under warm water.  A vegetable brush is helpful, but be careful not to damage the skins.  With a knife, punch a couple of holes in the top of each potato to allow steam to escape during the baking process.  Bake on a ceramic or metal pan at 350 degrees for one hour.

While the potatoes are baking, wash, peel, and dice the onion.  Add a little hot pepper sauce to taste and mix well.  Cook in a  covered glass or ceramic baking dish in a microwave oven or in a pan, with a little water, on your stove top, until the onions become semi-translucent.

Wash and chop the collard greens (a food processor is helpful).  However, it is quicker and easier to use a 1 lb. bag of frozen collard greens for this recipe, because you can squeeze and "massage" the unopened bag of frozen collard greens to break them into small pieces.  Add the collard greens to the partially cooked onions and cook until the collard greens are hot and becoming tender.

When the potatoes are baked, remove from the oven.  Hold each potato on its side and slice lengthwise to make two half potatoes.  Using a spoon and a fork to loosen the inside of the potato, scoop some of it out and place with the cooked collard greens.  Leave about 1/4 inch of potato flesh next to the skin, as shown in the photo.  (To enlarge the photo of the potato shell, click on the photo or link)

Add the lemon juice to the collard greens.  Using a potato masher, mash the scooped out potato and the collard greens together, occasionally mixing with a spoon to ensure uniform mashing.

Spoon the mashed potato and collard green mix into the potato shells, pressing down lightly to remove any air pockets, while being careful not to damage the shell.  When all the stuffing is placed in the potato shells, it will be mounded above the shell.  Place the stuffed potatoes back on the baking pan and bake for 20 minutes at 400 degrees.

Remove from the oven and, for a great meal, serve with a little garnish and a large tossed salad.  You can store leftovers in a covered container for a day or two, and warm them up for another great meal.


The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live!  (d-28)

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