Twice-Baked Potatoes with Kale | Sweetwater Organic Farm

Ingredients

• 3 russet potatoes (mine were 9 to 10 ounces each)
• 1 bundle lacinato kale (aka dinosaur, tuscan or black kale), swiss chard or spinach (10 ounces)
• Coarse salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large leek
• 1 cup coarsely grated cheddar, gruyere or comté, 2/3 cup finely grated parmesan or pecorino, or 1/2 to 2/3 cup cream cheese or goat cheese, softened
• 3/4 cup sour cream
• Freshly ground black pepper or red pepper flakes to taste